SHELLFISH PAELLA SPRING ROLLS

Prep Time: 2½ Hours
Yields: 6 Servings

Comment:
This recipe is an excellent example of one growing food trend, the fusion of two or more cuisines within one recipe. Spanish and Asian cuisines pair very well together as shown in this recipe from Chef Terrance Brennan of Picholine Restaurant and Artisanal Bistro and Wine Bar in New York City. Feuille de brick is a crispy, non-buttery dough. It is ready for baking and is ideal for light pastry. A manzanilla Sherry or Godello from Valdeorras is an excellent drink to accompany this great dish!

Ingredients:
½ cup lobster meat, cooked and roughly chopped
½ cup squid, cooked and roughly chopped
½ cup clams, cooked and roughly chopped
½ cup mussels, cooked and roughly chopped
1 cup clam juice
1 cup lobster stock
1 cup mussel stock
3 tbsps extra-virgin olive oil
1½ tbsps minced shallots
salt to taste
¼ cup tomato, seeded and finely chopped
3 tbsps trimmed Serrano ham, ¼-inch diced
2 tsps paprika
1 tsp Spanish saffron
1 tsp minced garlic
⅛ tsp cayenne
1 cup bomba rice
1 cup white wine
6 sheets feuilles de brick
1 large egg, lightly beaten for egg wash
canola oil for frying
aïoli for garnish

Method:
In a non-reactive pot, bring clam juice and stocks to a boil and set aside. Heat olive oil in a large rondo set over medium-low heat. Add shallots and salt, cover with a round of parchment paper and sweat until transparent. Add tomato, ham, paprika, saffron, garlic and cayenne, cook for 1 minute then add rice, stirring well. Increase heat to medium-high, add wine and reduce by 75 percent. Stir in 1 cup of reserved stock and cook until liquid has been absorbed, stirring continuously. Repeat with remaining stock and continue to cook for 20 minutes or until the rice is cooked. Remove from heat and cool. Fold in lobster, squid, clams and mussels. Spread mixture evenly on a baking sheet lined with parchment paper, cover with plastic wrap and reserve in refrigerator until thoroughly cooled. Place a sheet of dough on a lightly floured work surface and brush edges with egg wash. Place 3 tablespoons of paella on dough ¼-inch from either side and 1½-inch from the side that is closest to you. Lift edge closest to you, roll once, fold right side toward center, fold left side toward center, finish rolling and press edges to seal. Repeat with remaining dough, cover with plastic wrap and refrigerate 1 hour. Heat canola oil in a deep fryer to 375°F. To serve, fry rolls one at a time until brown and crispy, remove with a slotted spoon and place on paper towels to drain. Once cooled, slice into 5-rounds and arrange on plates. Garnish with aïoli.