MUSSEL + CHORIZO SAUCE: In a sauce pan heat 1 tbsp vegetable oil on medium heat. Add chorizo and render the fat. Add onion and saffron, cook until translucent 3-4 minutes. Add garlic, tomatoes, and Pomi tomato paste. Cook 2-3 minutes. Add mussels, white wine and stock. Bring to a boil, reduce heat to low simmer and cover, cook approximately 7 minutes until mussels have opened. Strain the liquid through a sieve, removing all ingredients. Return liquid to cleaned sauce pan, add salt to taste, and reduce by half on medium heat. Reduce heat to low and whisk in 1 tbsp butter until fully emulsified. Top the mussels with chopped parsley and enjoy as an appetizer!

SAFFRON RISOTTO: In a skillet heat 1 tbsp olive oil on medium heat. Add shallots, cook until translucent 2-3 minutes. Add garlic and saffron, cook 2-3 minutes. Add arborio rice and toast in the pan 2-3 minutes. Add white wine to deglaze. Cook off alcohol 2-3 minutes. Add chicken stock slowly allowing the rice to absorb it, stirring continuously. Finish with grated parmesan cheese and butter. Salt and pepper to taste.

GROUPER: Rinse and dry filets. Season both sides with salt, pepper and paprika. Heat 1 tbsp vegetable oil in a non-stick skillet on medium/high heat. Add filets to hot oil and cook 2 minutes each side. Remove from pan and set aside. 

Plate risotto and fish. Spoon sauce around plate. Garnish with chopped parsley and micgrogreens.