In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.,In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.,With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.,Remove the bowl from the pan and continue beating the meringue until it is cool.,______,The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.,On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300F.,oven for 15 minutes, or until they are lightly golden.,Let the meringues cool on the baking sheet and peel them from the paper.,The meringues may be made 2 days in advance and kept in an airtight container.,Serve the meringues and fruit for dipping into the mousse fondues.
Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.

______,Bring vinegar, sugar, mustard, and celery seed to boil.,Add in salad oil and mix with cabbage mix.,Best if chilled overnight.
Mix first four ingredients together.

For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor.,Pulse until the garlic is finely chopped.,Add the lemon juice and egg yolks and pulse until combined.,With the motor running, slowly add the oil in a thin stream.,Do not rush this step; it should it should take about 1 minute.,If the oil is added too quickly, the aioli may break.,Season with more salt and lemon juice as needed.,Serve cold or at room temperature.,The aioli may be stored in the fridge for up to 2 days.,For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot.,Bring to a simmer over medium-high heat and cook for 10 minutes.,Turn off the heat and stir in the saffron.,Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock.,Strain the shrimp stock and reserve.,For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter.,Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily.,Transfer the noodles to a bowl.,Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil.,Add the onions and cook until softened and aromatic, about 5 minutes.,Add the garlic and cook 1 minute more.,Add the smoked paprika and red pepper flakes and season with salt.,______,Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.,Set an oven rack in the middle position and preheat the broiler.,Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid.,Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.,Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil.,When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles.,Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning.,Watch closely during broiling to prevent burning.,You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open.,Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.
Add the wine and cook until reduced by half.