RCI-RC.001.0203.001
Spanish Catfish Paella
A Catfish recipe.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 2 cups
- 1/2 teaspoon
- chorizo1/2 poundthinly sliced (see Note)
- 2 tablespoons
- Onion1 mediumchopped
- garlic2 clovesminced
- green or red bell peppers2 unitcut into strips
- sun-dried tomatoes (or 2 medium frehs tomatoes6 unitchopped)
- 2 cups
- 2 teaspoons
- 1/2 teaspoon
- U.S. Farm-Raised Catfish fillets2 unitcut into 1 1/2-inch cubes
- medium Shrimp1 poundshelled and deveined
- fresh mussels1 poundwell scrubbed
- -ounce package frozen artichoke hearts1 9 unitthawed
- frozen green peas1 cupthawed
Method
1
Combine chicken stock and water in a saucepan, then add saffron and bring to a simmer over medium heat. Keep the broth warm throughout cooking.
2
Heat olive oil in a large paella pan (14-16 inches) over medium-high heat. Add chorizo slices and cook until lightly browned and oil is released, about 3-4 minutes, then set chorizo aside.
3
Add chopped onion to the same pan and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4
Add bell pepper strips to the pan and cook for 2 minutes, stirring occasionally. Pour in the sun-dried tomatoes and stir well to combine.
5
Add converted rice to the pan and stir constantly for 2 minutes to coat with oil. This toasts the rice slightly and develops flavor.
6
Pour the warm saffron-infused broth slowly into the pan, stirring gently. Sprinkle salt and cayenne pepper over the rice and bring to a simmer.
7
Return the chorizo to the pan and distribute evenly across the rice. Do not stir from this point forward; allow the rice to cook undisturbed for 12-15 minutes until most of the liquid is absorbed.
13 minutes
8
Nestle catfish cubes, shrimp, and mussels into the rice in an even distribution. Scatter artichoke hearts and green peas over the seafood.
9
Continue cooking without stirring for 8-10 minutes until the catfish is opaque, shrimp are pink, and mussels have opened. Discard any mussels that do not open.
9 minutes
10
Remove the pan from heat and let rest, covered loosely with foil, for 3-5 minutes to allow flavors to settle.
4 minutes
11
Serve directly from the paella pan, distributing seafood, rice, and vegetables evenly among four plates. Spoon any accumulated pan juices over each portion.