BAKED PAELLA WITH SHRIMP, CHORIZO, & SALSA VERDE

Baked Paella with Shrimp, Chorizo, & Salsa Verde image

Number Of Ingredients 18

Ingredients

9 tablespoons Olive oil
1/2 cup Fresh parsley, chopped & packed
2 Mild red or green chiles (e.g., Anaheim), halved lengthwise, seeded and thinly sliced
7 clove Garlic, 2 roughly chopped and 5 thinly sliced lengthwise
1 1/3 pounds Tiger or jumbo shrimp, shell-on
2 Lemons, 1 squeezed to get 1 1/2 tabs juice & 1 cut into 6 wedges
1 yellow onion, medium finely chopped
1 tablespoon tomato paste
14 ounces Bomba rice
10 ounces Artichokes, jarred or canned, marinated in oil, drained and halved
1 Red bell pepper, stemmed, seeded, then cut into 1/2 inch strips
1 1/4 teaspoons Smoked sweet paprika
1 teaspoon Saffron threads
3 1/4 cups Fish stock, warmed
2 cups Hot water
3/4 pound Halibut fillet
1/2 pound Fresh Chorizo, casing discarded and chorizo roughly crumbled
14 ounces 2 large vine tomatoes, roughly grated and skins discarded

Steps:

Heat oven to 450 degrees.
Make Salsa Verde. Add 6 tabs file, the parsley, half the Chile, 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 tsp 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 pasted and the remaining sliced garlic, child and 3 tabs oil to a large (about 15 by 10 inch), 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 flow 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.
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.