Sunday, February 13, 2011


This is my first attempt at Paella. As I've mentioned before, B. and I follow kosher laws so it's not your traditional Paella.  Traditional Paella has shrimp, fish, mussels, clams, and any other seafood you'd like to add. There are also other varieties that include chicken and even chorizo.  I decided on sticking to a simple fish paella for my first attempt, but if you're feeling more daring, go ahead and add any protein you'd like.  You could also make it a vegetarian Paella if you're not into meat by adding lots of fresh veggies like asparagus and artichokes.

2 onions, medium
6-8 cloves garlic
1 red pepper
1 green pepper
2 bay leaves
4 tbsp. extra virgin olive oil
3 cups Valencia rice
3 cups chicken stock
1/2 cup dry white wine
1 tsp. crush saffron threads
1 1/2 lbs. cod
1 cup frozen peas
1/2 tbsp. salt
2 tbsp.  fresh chopped parsley for garnishing
1 lemon cut into wedges for squeezing at the end
red pepper flakes for sprinkling at the end, optional

First finely dice the onion and green pepper and grate the garlic cloves.  Add three tbsp. of olive oil to a non-stick pan with a lid and turn the heat to medium high.  While the oil heats, cut the red pepper into slivers.  Add the onions, garlic, peppers and bay leaf to the oil, reserving about half of the red peppers for later.   Stir everything around and cook bring down the heat to medium.  Cook for about 5 minutes and then transfer to a holding plate.  Wash the rice really well, until the water runs clear and drain it well.  Cut the fish into large chunks and set aside.Turn the heat up to medium high and add the rice into the pan.  Saute, making sure to evenly and lightly toast the rice.  Turn the heat to high,   and add in the onions, garlic, and peppers that were in the holding plate and combine well.  Next add in the chicken stock, wine,  and the saffron threads.  Stir everything around and let everything cook until about half of the liquid has evaporated.  Now add the fish gently into the pan, along with the rest of the red peppers and the peas. Cover the pot with a lid and turn the heat to low.  Let everything cook undisturbed for about 15 minutes.  Let the Paella sit with the heat off  and the lid on for an additional 5 minutes before serving.

When serving, plate the paella into a dish and add a little freshly chopped parsley to the top.  Also, squeeze a little lemon juice and drizzle with a little bit of olive oil.  For those who like it hot, sprinkle a few crushed red pepper flakes.  Voila.... or should I say Ole?


pae said...

you finally made it! Looks good!!

Carrie at TikiTikiBlog! said...

That is all kinds of gorgeous. Seriously.

Nathan said...

To me that's "Arroz Amarillo Con Bacalao" you could call it "Paella de Pescado"...

Rey said...

good idea, i also follow kosher laws and am always looking for new ways to adjust old favorites. love your paella! great pictures too, so colorful. your food always looks so clean and your kitchen is always so orderly. you'd be amazed at the gross looking pictures in some blogs, yours is super appetizing!

Rox said...

I think I'll stick to calling it Paella. I went into detail about what a traditional Paella should look like, and several things make this more than just plain ol' arroz amarillo, like the kind of rice you use and the other ingredients the dish has. To each his own I suppose. You say to-ma-toe, I say to-ma-to.

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