Opah Nduja from Chef Phil Esteban

Written By Jordyn Kastlunger

INGREDIENTS

  • 2 lbs opah belly, skinless, silver skin removed, finely chopped

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  • 8 oil-packed Calabrian chiles, finely chopped

  • 1 fresh Red Fresno chili, finely chopped

  • 1/2 cup (1 stick) unsalted clarified butter, melted

  • 1 Tbsp hot smoked Spanish paprika

  • 1 tsp Achiote powder

  • 2 tsp kosher salt

  • 1/4 cup white wine vinegar

  • Flaky sea salt

METHOD

1) Place opah in a blender.

2) Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter. Adjust heat if needed to keep mixture from boiling over.

3) Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified. It should be smooth and spreadable.

4) Transfer nduja to an airtight container. Cover and chill until set, 1½–2 hours.

Jordyn Kastlunger
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