Paella de Peix

March 27, 2018


Author Notes: Michelin Guide-Recognized Chef Josep Vidal of Can Font - Portland, Oregon, shares his "Paella de Peix" recipe that is currently on his menus in his Portland, Oregon and Barcelona, Spain restaurants. This Catalonian paella recipe has been passed down through generations of chefs at esteemed restaurants in Spain and showcases a bounty of fresh seafood and is packed full of flavor. Enjoy this comforting recipe at home with family or with friends for a celebration – it is sure to delight in all seasons.M PDX am

Serves: 8

Ingredients

Paella Broth

  • 3/4 cup oil
  • 1 cup Ground Tomatos
  • 2 pounds Med. Mathis shrimp
  • 1 gallon water

Paella de Peix

  • 2 large onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 garlic cloves, finely chopped
  • 3.5 cups rice
  • 8 prawns
  • 8 mussels
  • 8 clams
  • 2 squid, sliced
  • 12 ounces Monkfish fillet
  • 1 1/4 cups Olive Oil (seperated)
  • 1 teaspoon salt (to taste)
In This Recipe

Directions

Paella Broth

  1. In a saucepan pour, over high heat, add oil.
  2. When oil is hot add crawfish and mantis shrimp until they are completely golden brown.
  3. Once golden brown, add the tomato and let cook for about 10 minutes.
  4. Then add water and let it boil for 45 minutes.
  5. Then strain with a Chinese sieve to render approximately 2 liters of broth.

Paella de Peix

  1. Peel and chop the onion, peppers and garlic, as thin as possible (brunoise style).
  2. Preheat over to 450 degrees.
  3. In a paella pan add ¾ cups of oil, brown the onions on low fire until browned well (caramelized).
  4. Over medium heat, add the garlic and cook for 10 minutes stirring occasionally.
  5. Add the squid slices and brown. (Approximately 5 min.)
  6. Once browned, add rice and 2 liters of broth. Cook over low heat, stirring frequently for approximately 12 minutes.
  7. Add mussels, clams, prawns and monkfish.
  8. Place paella pan with seafood in the oven for 7 minutes.
  9. Serve hot.

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