Fisherman’s Paella

Yields: 4-6 servings

Ingredients

1 tsp saffron threads

1 tbsp smoked paprika

½ tsp ground cumin

1 onion, chopped

4 cloves garlic, minced

1 small can whole tomatoes

1 red pepper, small dice

½ cup peas

2 cups short grain rice, preferably Bomba

6 cups fish stock (can make from shrimp shells– instructions below)

1 Andouille sausage, removed from casing or chopped small (or chorizo)

1 cup shrimp, peeled and deveined (shells reserved)

½ lb cod or any sustainable white fish

½ lb mussels

¼ cup fresh parsley, chopped

Olive oil

Salt and Pepper to taste

Directions

1. To make fish stock, add shrimp shells to a medium stockpot and add ½ onion with peel, 1 chopped carrot, 2 chopped celery stalks, 1 bay leaf & a few sprigs of parsley. Pour in cold water, about 7 cups. Bring to a boil and let simmer while you prep all ingredients for Paella. When ready, strain stock into a bowl or pot. While still hot, add saffron into strained stock and set aside.

2. In a large paella pan or cast-iron pan, heat olive oil. Add sausage and cook for a minute. Add onion and cook for another couple minutes or until onion becomes translucent. Add all dry spices and red pepper, sauté for about 2 minutes. Add garlic and stir to combine, cook until fragrant about 1 minute.

3. Add rice and toast with spices for a minute. Add tomatoes with juice, crushed in your hand as you carefully add to pan. Stir well and pour in about 6 cups of fish stock. Season well with salt and pepper. Reduce heat to low, cover and let simmer for about 10-12 minutes until most liquid has been absorbed and rice is al dante.

4. Meanwhile prep the fish, clean mussels, cube white fish, devein shrimp and leave whole.

5. Remove lid of paella, add seafood on top of rice and sprinkle with peas. Distribute evenly, cover and cook for another 6 minutes or until fish is cooked through and mussels have opened. Garnish with parsley and olive oil.

NOTE: If using Arborio rice, use 3-4 cups of fish stock instead of 6 cups.