Baked ‘Paella’ With Shrimp, Chorizo and Salsa Verde

Baked ‘Paella’ With Shrimp, Chorizo and Salsa Verde



Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.

Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.

Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.

Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.

Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.

Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.

Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.


  • 9 tablespoons/135 milliliters olive oil

  • ½ packed cup/30 grams chopped fresh parsley

  • 2 mild red or green chiles, such as Anaheim chiles, halved lengthwise, seeded and thinly sliced

  • 7 garlic cloves, 2 roughly chopped and 5 thinly sliced lengthwise

  • Kosher salt and black pepper

  • 1 ⅓ pounds/600 grams whole, shell-on tiger or jumbo shrimp (prawns)

  • ¾ pound/340 grams boneless, skinless halibut fillet, cut into 6 equal pieces

  • 2 lemons, 1 squeezed to get 1 1/2 tablespoons juice and 1 cut into 6 wedges

  • ½ pound/225 grams fresh chorizo, casing discarded and chorizo roughly crumbled

  • 2 large vine tomatoes (14 ounces/400 grams), roughly grated and skins discarded

  • 1 medium yellow onion, finely chopped (about 5 ounces/150 grams)

  • 1 tablespoon tomato paste

  • 14 ounces/400 grams bomba rice

  • 10 ounces/285 grams jarred or canned artichoke hearts marinated in oil, drained and halved

  • 1 red bell pepper, stemmed, seeded, then cut into 1/2-inch/1-centimeter strips

  • 1 ¼ teaspoons smoked sweet paprika

  • 1 teaspoon saffron threads

  • 3 ¼ cups/780 milliliters fish stock, warmed

  • 2 cups/480 milliliters hot water


Whole Black Bass with Ginger and Scallions

Whole Black Bass with Ginger and Scallions



Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.

Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.

Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.

While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).

Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.


  • 1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact

  • 1/2 teaspoon salt

  • 1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately

  • 1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks

  • 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)

  • 1/4 teaspoon sugar

  • 1 tablespoon peanut or vegetable oil


Coconut-Miso Salmon Curry

Coconut-Miso Salmon Curry



In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.


  • 3 tablespoons safflower or canola oil

  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)

  • 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)

  • 3 garlic cloves, thinly sliced

  • Kosher salt and black pepper

  • ¼ cup white miso

  • ½ cup unsweetened, full-fat canned coconut milk

  • 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces

  • 5 ounces baby spinach (about 5 packed cups)

  • 1 tablespoon fresh lime juice, plus lime wedges for serving

  • Steamed rice, such as jasmine or basmati, for serving

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh cilantro


Crispy Fish with Brown Butter Sauce and Kohlrabi Salad

Crispy Fish with Brown Butter Sauce and Kohlrabi Salad



Whisk honey, 1/4 cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish.

Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet. Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp. Continue to cook without pressing until skin is super crisp and flesh is mostly opaque, 8–10 minutes total (adjust heat as needed, but don’t rush it). Turn over; cook until completely opaque, about 1 minute. Place skin side up on plates.

Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper.

Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.


  • 1 tsp. honey

  • 1/4 cup plus 2 tsp. fresh lemon juice

  • 3 Tbsp. extra-virgin olive oil, divided

  • 1 tsp. kosher salt, plus more

  • 2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise

  • 1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise

  • 1/2 red onion, thinly sliced

  • 4 (5–6-oz.) skin-on Chilean sea bass or salmon fillets

  • Freshly ground black pepper

  • 1/2 cup coarsely chopped blanched hazelnuts

  • 6 Tbsp. unsalted butter, cut into pieces

  • Lemon wedges (for serving)