One tasty Paella from D.C.’s Jonathan Dearden!

2 tablespoons whole cumin
2 tablespoons whole coriander
1 and 1/8 teaspoons chili flake
1 and 1/2 tablespoons turmeric
1 and 1/2 tablespoons curry powder
1/4 cup olive oil
1 and 3/4 cups white onion (peeled, diced)
2 tablespoons garlic (peeled, minced)
2 and 1/2 teaspoons Kosher salt
2 tablespoons Paella spice (recipe above)
1/3 teaspoon saffron
4 and 1/2 cups calasparra or aborio rice
4 cups white wine
16 cups chicken stock
4 sticks unsalted butter (softened)
2 and 1/2 teaspoons turmeric
3 teaspoons curry powder
3 and 1/2 teaspoons Kosher salt
1 bunch cilantro (finely chopped)
1 cup store-bought mango puree (plus 1 tablespoon)
3 limes (zested, juiced)
1/4 cup olive oil
3 links fresh chorizo (casing removed, diced)
1/2 pound swordfish or bass fillets (skinless, diced)
1 pound shrimp (cleaned, deveined)
1 pound mussels (cleaned, rinsed, cracked or open mussels discarded)
1/2 pound calamari (tubes and tentacles only)
1 pint cherry tomatoes (halved)
2 cups frozen peas (thawed)
Kosher salt and freshly ground black pepper (to taste)

For the Paella Spice: In a spice grinder, add the cumin, coriander, chili flake, turmeric, and curry powder, and grind until fine. Remove to a small bowl and set aside.
For the Rice: In a large dutch oven (8-quart) or paella pan over medium heat, add olive oil, onion and garlic, sauteeing until soft and translucent, about 3-4 minutes. Season with salt to taste. Add 2 tablespoons of Paella spice and saffron, stirring to coat, and cook for 1 minute. Stir in the rice and cook until toasted, about 2-3 minutes. Add 4 cups of white wine and allow to cook, stirring occasionally, until rice has absorbed the wine, about 5-7 minutes. Add the chicken stock, 4 cups at a time, allowing rice to absorb stock before each new addition. Continue cooking, stirring every 5-7 minutes until the rice is nearly cooked through, about 25-30 minutes. Keep on low heat until ready to use.
For the Curry Butter: Whisk in a large mixing bowl, in a stand mixer fitted with a whisk attachment, the softened butter, turmeric, curry powder, salt, cilantro, mango puree, and lime zest and juice. Set aside.
For the Seafood and Chorizo: Line a plate with paper towels. Line a baking sheet with a rack. Set aside.
In a small saute pan over medium add 1/4 cup of olive oil. Add chorizo and cook until browned and cooked through, about 5-6 minutes. Remove prepared plate and set aside until ready to use.
In a large saute pan over medium-high heat, sear the swordfish and shrimp until cooked through, about 5-6 minutes. Remove the swordfish, roughly chop and place on prepared baking sheet. Remove the shrimp and place on prepared baking sheet and set aside. Deglaze the pan with the remaining 1/2 cup of wine and 1/2 cup of curry butter, stirring to combine. Add mussels and calamari and cook for 30 seconds.
Stir the chorizo, cherry tomatoes, peas, mussels and calamari into the cooked rice. Add 1/3 cup of curry butter and stir to combine. Divide the paella evenly amongst 4 bowls and top each bowl with shrimp and swordfish.
Tip: Use any combination of your favorite seafood and protein to give this recipe your own personal touch!