Spanish Paella with Gambas and Hot Smoked Skuna Bay Salmon

3ea Red Pepper small diced
1ea Onion small diced
3 cloves Garlic chopped
1 qt Bomba Rice
2qt Saffron Vegetable Stock well-seasoned
1tbls Blended Cooking Oil
Salt and Pepper


12ea Head on fresh water prawns
1 bn Parsley flat leaf
1 clove Garlic
4oz Blended cooking oil
Salt and Pepper

Fava Bean Salad:
2#  Fresh peeled Fava Beans
4oz extra virgin olive oil
2oz Blended oil
2oz Lemon Juice
1oz Pea Tendrils
12ea Slices of sour dough baguette toasted
Salt and pepper

Method: Paella
Preheat oven to 350 degrees with convection on low. Sweat the red pepper, onion and garlic in the blended oil on low heat in an 18inch paella pan for about 30min season with salt and pepper while you are sweating. Add bomba rice and stir over med heat for about 2min. Add Saffron Vegetable stock and bring to a boil. Stir so that rice is evenly distributed. Cover with foil and place in the oven bake for 15min. Remove from oven and place on the stove on med heat. Toast the rice for about 5min or until the rice on the bottom of the pan is golden brown. Garnish with Gambas and Fava bean Salad.

Method: Gambas
Peel and Devine Shrimp but keep the head and tail on. Skewer with 8inch long skewers. Puree the parsley, garlic and 3oz oil season with salt and pepper. Marinate shrimp with parsley puree for about 1 hour. Sautee shrimp in remaining oil on high until cooked thru. Garnish on top of paella

Method: Fava Bean Salad
Blanch and Shock fava beans in salted water. Peel outside skin off fava beans. Whisk Lemon Juice, Extra Virgin and Blended oil season with salt and pepper. Dress fava beans and pea tendrils lightly and garnish paella.

Hot Smoked Skuna Bay Salmon, Judias Verde, Espellete Glaze

4ea 4oz portions Skuna Bay Salmon
4oz Kosher salt
2oz Brown Sugar
1tsp Ground fennel
1tsp Ground coriander
8oz Apple Wood Chips soaked in water for 12hours

Judias Verde

1# Haricot Verts, Blanched and Shocked in water
2oz Sliced Dates
2ea Oranges Segmented
1oz Chopped Marcona Almonds
2tbls Chopped Parsley
1 headFrisee cleaned large green leaves removed
1tbls Smoked Paprika
2tbls Dijon Mustard
2oz Sherry Vinegar
4oz Blended oil
4oz extra virgin olive oil
4 cloves Confit garlic

Espellete Glaze

2oz Espellete Pepper Ground
12oz Honey
8oz Sherry Wine
8oz Sherry Vinegar
1ea Shallot Peeled and Sliced
1ea Garlic Clove peeled Sliced thin

Method: Salmon
Heat up Smoker to 325 degrees with Apple wood chips. Mix together the sugar, Salt, Fennel and Coriander and rub over salmon portions. Wrap tightly in plastic and refrigerated for 4-5 hours. Rinse salmon and smoke in smoker for about 10min or until salmon reach internal temp of 125 degrees. Remove and Coat with Espellete glaze while hot.

Method: Judias Verde
Puree Dijon, sherry vin, paprika and confit garlic in a blender. Slowly add Oils and emulsify to a vinaigrette.  Toss the Haricot verts and Frisee with parsley and in enough vinaigrette to coat the beans. Garnish with Dates, Almonds and Orange segments.

Method: Espellete Glaze
Combine Sherry wine, Sherry Vinegar, shallots sliced and garlic in a medium pot and reduce by ¾. Add honey and cook for about 10min. Strain and add espellete pepper.