I'd always wanted to try making paella, but it felt like one of those dishes best left to someone with more experience. As it turns out, it was much more approachable than I expected.
Since our family keeps kosher, this isn't a traditional Spanish paella. Instead of shellfish and chorizo, I kept things simple with flaky cod, sweet peppers, saffron, and Valencia rice. It's lighter than many classic versions, but still has all of those beautiful flavors that make paella so special.
It turned out to be one of those recipes I'll definitely be making again.
Ingredients
2 medium onions, finely diced
6–8 cloves garlic, grated
1 red bell pepper, sliced into thin strips
1 green bell pepper, finely diced
2 bay leaves
4 tablespoons extra virgin olive oil, divided
3 cups Valencia rice
3 cups chicken stock (or fish stock)
½ cup dry white wine
1 teaspoon crushed saffron threads
1½ pounds cod, cut into large chunks
1 cup frozen peas
½ tablespoon kosher salt
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Crushed red pepper flakes, for serving (optional)
Instructions
Heat 3 tablespoons of the olive oil in a large nonstick skillet or paella pan with a lid over medium-high heat.
Add the onions, garlic, the green pepper, half of the sliced red pepper, and the bay leaves. Reduce the heat to medium and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Transfer the mixture to a plate and set aside.
Meanwhile, rinse the Valencia rice under cold water until the water runs clear. Drain well. Cut the cod into large chunks and set aside.
Return the pan to medium-high heat and add the remaining tablespoon of olive oil. Add the rice and cook for 2–3 minutes, stirring frequently, until the grains are lightly toasted.
Return the cooked vegetables to the pan and stir to combine with the rice.
Pour in the chicken stock, white wine, saffron, and salt. Bring the mixture to a gentle simmer. Once the liquid begins to reduce, arrange the cod pieces over the rice, then scatter the remaining red pepper strips and peas across the top.
Cover the pan, reduce the heat to low, and cook undisturbed for about 15 minutes. Resist the urge to stir the rice—this allows the flavors to develop and helps create the prized golden crust on the bottom.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Serve garnished with the fresh parsley and lemon wedges. Squeeze fresh lemon juice over each serving and drizzle lightly with extra virgin olive oil. If you enjoy a little heat, finish with a pinch of crushed red pepper flakes.
¡Olé!
A Few Notes from My Kitchen
- If you can find it, fish stock will give this paella an even richer flavor than chicken stock.
- Valencia rice is ideal because it absorbs liquid beautifully while keeping its shape.
- One of the things I love about paella is that there isn't just one way to make it. Depending on the region and the cook, you'll find versions made with seafood, chicken, vegetables, or even mar y tierra, which combines ingredients from both the sea and the land. This fish paella has become our family's favorite, and I hope it becomes one of yours too.
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Gracias!