Mixed Seafood Paella With Thai Bird Chile Aioli Recipe

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1/2 cup white wine

1/2 tablespoon tumeric

6 ounces salmon, diced 1/2 inch thick

Sliced Chinese sausage (optional)

5 minced large shallots

1/2 pound clams, manila, count necks, and little necks, scrubbed

7 cups chicken stock

6 ounces chilean bass, diced 1/2 inch thick

1 tablespoon fresh lemon juice

Olive oil to cook

2 cups snow peas, blanched

1/2 pound Prince Edward Island mussels, scrubbed

4 cups basmati rice

2 egg yolks

6 ounces halibut, diced 1/2 inch thick

2 tablespoons ginger, minced

2 cloves garlic

Salt and black pepper to taste

2 tablespoons garlic, minced

1 tablespoon minced Thai bird chiles

Salt and white pepper to taste

2 cups canola oil

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