Here is an awesome recipe by Chef Ricardo from Ancora Restaurant
Halibut Paella Peruvian Style (serves 4)
4 x 150g halibut fillet
4 baby squid tubs
4 baby squid tentacles
4 jumbo asparagus (cut into 1.5” spears on a bias)
For the rice base (can be done a day or two before)
2 cups Himalayan black rice
1 small white onion
2 L chicken or vegetable stock
Sachet of thyme and bay leaf
Salt to taste
Prepare rice base by sweating onions and garlic until
translucent. Add rice, sachet and enough stock to cover it. Stir every 15 minutes and add stock as it evaporates until rice is cooked al dente. It will take between 45-60 minutes. Reserve.
For the bell pepper vinaigrette
1 red, yellow and green pepper, diced
2 shallots, minced
2 garlic clove, minced
1 tbsp thyme, chopped
1/3 cup sherry vinegar
1 cup EVOO
In a pan at high heat, sauté peppers, shallots and garlic. Once cooked through deglaze with vinegar and remove from heat. Add then chopped thyme and olive oil and rectify seasoning with salt and black pepper. Reserve.
For the sauce
250 ml fish stock
250 ml white wine
50 ml heavy cream
1/4 pound cold and cubed unsalted butter
1/4 pound cold and cubed salted butter
1 tbsp smoked paprika
1 lemon, juiced
Reduce fish stock and white wine to 125ml of combined liquid. Once reduced add heavy cream bring to boil and reduce heat to low. Emulsify with butter by whisking it in, cube by cube. Finish by adding paprika and rectifying seasoning with salt and lemon juice.
For serving time:
Set oven at 400 Celsius.
To finish paella:
4 tbsp diced red wine chorizo
3 tbsp minced shallots
1tbsp minced garlic
2 tbsp aji panca paste
1 cup Peruvian corn (previously blanched)
200 g baby shrimp
2 Lemons, juiced
4 tbsp chopped parsley
In a pan, fry the shallots, garlic, chorizo and Peruvian corn. Add aji panca paste and cook for 1 more minute. Add rice and a splash of stock. Finish by adding baby shrimp, lemon juice and chopped parsley. Checking seasoning and adjust if needed.
Once paella is almost done, start cooking your halibut fillets. To get the perfect sear, make sure the searing side of the fish is patted dry, apply seasoning and make sure you pan is hot to the point you see a bit of smoke coming out. Let the fish sear at medium high heat for 15 seconds and place pan in the oven for 3-4 minutes (depending on the thickness of the fish) once the fish comes out in the same hot pans add squid tube, tentacle and asparagus and finish cooking them there.
In a round wide 11” round plate place a round ring mold off-centre and fill it with the black rice paella. Then place fish right on top of rice, and pepper vinaigrette on top of fish. Place squid and asparagus spears around the rice as well as the sauce. Garnish with whatever micro greens are on season.