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 ...
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