I found this recipe in the food and drink magazine at the LCBO and had to try it. I just went to Spain and I'm really craving some paella. Whats great about this dish is that it has a lot of protein and is also gluten free. Even though it isn't low in fat its still really good for you. Eating fish is an important source of omega-3 fatty acids - essential nutrients that keep our heart and brain healthy! Enjoy!
Yields 4 portions
½ TSP Saffron threads
2¼ Cups of Chicken stock - warmed
2 TBSP Olive oil
1 Chorizo Sausage (chopped) - about ¾ cup
1 TSP Garlic
½ Cup of Onion (chopped)
1 Cup of Chopped Canned Tomatoes in Juice
½ TSP Hot Smoked Spanish Paprika
¾ cup Spanish medium-grain rice or Italian arborio
1½ Cups of Shrimp (chopped)
Salt and Pepper (as desired)
2 TBSP Parsley (chopped)
4 black cod fillets, 6 oz each
1 TBSP of Olive Oil
1 tsp Mild Smoked Spanish Paprika
Salt (as desired)
2 TBSP Lemon juice
Preheat oven to 450°F
In a large skillet (on low heat) on the stove top heat up your saffron for a minute or two before removing it and crushing it over and into the chicken broth with your fingers where it will soften and melt.
Using the same skillet add in your oil and let it heat up on high heat before throwing in your Chorizo. Let it cook for 2 minutes or until it is cooked.
Reduce to medium heat before throwing in your onion, garlic and paprika. Let that cook for a minute or two before you add in the chopped tomato and juice.
Let that continue to cook for about five minutes or until the juice evaporates and the sauce thickens.
Next mix in your rice. Add 2 cups of chicken/saffron stock. Bring to a boil again by turning the heat up on high and then reducing to low or a gentle simmer so the rice can cook! Apx 15 minutes.
*You don't want to mix the rice after you put it in the pan so that a crispy crust can form on the bottom!
Place cod in an ovenproof dish - skin side down, add the olive oil in and make sure the cod is evenly coated. Next salt the cod so that it is evenly covered (you can salt the skin side too!). Sprinkle the paprika on the cod and rub it in then drizzle the lemon juice on top. Place in oven for 10-15 minutes until is is fully cooked.
Salt and Pepper the shrimp before continuing
Next add the shrimp just by placing it on top and the remaining chicken stock. Cover and cook for 5 minutes or until the rice is tender and the shrimp is fully cooked.
When the cod is ready take it out of the oven and place on top of the ready paella. Sprinkle with parsley before serving.
I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!