From: Chef de cuisine Jared Gross, Napa, The Peabody Orlando. Yield: 1 serving.
4 oz. Florida grouper
1 oz. Cape Canaveral calamari
6 rock shrimp
3 Mediterranean mussels
6 oz. fresh tomato sauce
2 oz. white wine
1 Tbsp. diced white onion
1 Tbsp. chopped leek
1 tsp. unsalted butter
1 tsp. olive oil
pinch of crushed red pepper
to taste, salt and pepper
Paprika Aioli:
8 oz. egg yolk
2 oz. olive oil
½ tsp. paprika
to taste, salt
Heat olive oil in sauté pan until hot. Add grouper, rock shrimp, onion and leeks; sauté for one minute. Deglaze pan with white wine and reduce by half. Add tomato sauce, mussels and calamari. Cook until mussels fully open and add the butter, salt, red pepper and black pepper. Heat until butter melts.
For paprika aioli: In a blender, place the egg yolk, paprika and salt. Slowly add oil until it comes to a mayonnaise consistency. Serve in a deep-sided bowl. Place 2 oz. aioli on top, and serve with a slice of grilled sourdough bread.
