Spanish Catfish Paella

Spanish Catfish Paella Recipe - A Delicious and Hearty Meal from Spain

Region / culture: Spain | Servings: 4

Introduction

Spanish Catfish Paella is a delicious and flavorful dish that combines the bold flavors of chorizo, saffron, and seafood with rice to create a satisfying meal. This traditional Spanish dish is perfect for a special occasion or a family dinner.

History

Paella is a traditional Spanish dish that originated in the Valencia region of Spain. It was originally made with rice, vegetables, and rabbit or chicken, but over time, different variations of the dish have been created. The addition of seafood, such as catfish, shrimp, and mussels, has become popular in many regions of Spain.

Ingredients

2 cups chicken stock or canned broth
2 cups water
0.5 tsp saffron
0.5 lb (227 g) chorizo, thinly sliced (see Note)
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 green or red bell peppers, cut into strips
6 sun-dried tomatoes (or 2 medium fresh tomatoes, chopped)
2 cups converted rice
2 tsp salt
0.5 tsp cayenne pepper
2 U.S. Farm-Raised catfish fillets, cut into 1.5 inch cubes
1 lb (454 g) medium shrimp, shelled and deveined
1 lb (454 g) fresh mussels, well scrubbed
1 9 oz (255 g) package frozen artichoke hearts, thawed
1 cup frozen green peas, thawed

How to prepare

1. Preheat the oven to 375°F (191°C).
2. In a medium saucepan, mix chicken stock, water, and saffron. Bring to a simmer over medium-high heat. Remove from the heat.
3. Brown the sausages in a large, oven-proof skillet over medium heat, turning them once. Using a slotted spoon, remove the sausages from the pan and set aside. Add olive oil to the skillet and heat. Add onion and sauté until translucent. Stir in garlic, bell peppers, tomatoes, and rice, tossing to coat with the oil. Add the chicken stock mixture, salt, cayenne pepper, and the sausages. Bring to a boil. Reduce the heat to medium-low, cover with a tight-fitting lid or aluminum foil, and simmer for 10 minutes. Uncover and remove from the heat.
4. Arrange catfish fillet pieces, shrimp, mussels, and artichokes over the cooked rice, pushing them down into it. Sprinkle peas over the top and cover. Place the skillet in the oven and bake for 20 minutes or until the catfish flakes easily when tested with a fork.

Variations

Substitute chicken or rabbit for the catfish for a different flavor profile.
Add additional vegetables such as asparagus, zucchini, or green beans for extra nutrition.
Use different types of seafood such as clams or squid for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to use a good quality saffron for the best flavor in this dish.

- Be sure to scrub the mussels well before adding them to the dish.

- Adjust the amount of cayenne pepper to suit your taste preferences.

- Use a tight-fitting lid or aluminum foil to cover the skillet while simmering to ensure the rice cooks evenly.

Serving Suggestions

Serve the Spanish Catfish Paella hot, garnished with fresh parsley and lemon wedges. Pair it with a crisp green salad or crusty bread for a complete meal.

Cooking Techniques

Simmer the rice and seafood together in the oven to ensure even cooking and maximum flavor absorption.

- Use a heavy-bottomed skillet to prevent burning and ensure even heat distribution.

Ingredient Substitutions

Use smoked paprika instead of cayenne pepper for a milder spice level.

- Substitute chicken broth for the chicken stock for a richer flavor.

Make Ahead Tips

Prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.

Presentation Ideas

Serve the Spanish Catfish Paella in the skillet it was cooked in for a rustic presentation. - Garnish with fresh herbs and lemon wedges for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine such as a Spanish Albariño or a light-bodied red wine such as a Spanish Tempranillo.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven or on the stovetop until heated through, adding a splash of water or broth to prevent drying out.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 15g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 60%

- Calcium: 10%

- Iron: 20%

Alergens

Contains shellfish (mussels, shrimp)

Summary

This dish is a good source of protein and essential vitamins and minerals. It is relatively low in calories and carbohydrates, making it a healthy option for a balanced meal.

Summary

Spanish Catfish Paella is a delicious and satisfying dish that combines the bold flavors of chorizo, saffron, and seafood with rice. This traditional Spanish dish is perfect for a special occasion or a family dinner, and is sure to impress your guests with its vibrant colors and flavors. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Spanish Catfish Paella. It was many years ago, when I was just a young girl living in a small coastal village in Spain. My grandmother, who was an amazing cook, had passed down her love of cooking to me. She always encouraged me to try new recipes and experiment with different flavors.

One day, while wandering through the bustling marketplace in town, I came across a stand selling fresh catfish. The vendor, a kind old man with a twinkle in his eye, told me about a traditional Spanish dish called Paella that could be made with the fish. Intrigued, I asked him for the recipe, and he gladly shared it with me.

I rushed home to show my grandmother the recipe, and together we set out to make the Spanish Catfish Paella. We gathered all the ingredients - ripe tomatoes, fragrant saffron, plump olives, and of course, the fresh catfish. As we cooked, the kitchen filled with the delicious aroma of garlic and spices, and I knew we were onto something special.

The finished dish was a masterpiece. The catfish was tender and flaky, the rice perfectly cooked and infused with the flavors of the sea. The colorful bell peppers and peas added a pop of freshness, and the saffron gave the dish a beautiful golden hue. My grandmother and I sat down to enjoy our creation, savoring every bite.

From that day on, Spanish Catfish Paella became a staple in our household. Whenever we hosted family gatherings or dinner parties, it was always the star of the show. I would proudly tell everyone about how I had discovered the recipe and how my grandmother had helped me perfect it.

Over the years, I continued to refine the recipe, adding my own twist here and there. Sometimes I would use different types of fish or experiment with new spices. I even tried making a vegetarian version with chickpeas and artichokes for my friends who didn't eat meat.

As I grew older and traveled the world, I made sure to always seek out new recipes and cooking techniques. I learned how to make Paella in its many different variations - with chicken, seafood, or even rabbit. But no matter how many different versions I tried, the Spanish Catfish Paella always held a special place in my heart.

Now, as I sit in my kitchen, surrounded by the aromas of garlic and saffron, I can't help but smile as I remember that fateful day in the marketplace. That chance encounter with the kind old vendor led me to discover a recipe that has brought me so much joy and satisfaction over the years.

I am grateful to all the people who have shared their recipes with me, from my grandmother to the old fisherman in the marketplace. Each one has added a special touch to my culinary repertoire, helping me to become the cook that I am today.

And so, as I take a bite of the Spanish Catfish Paella that I have just made, I am filled with gratitude for the journey that has brought me to this moment. Cooking has always been my passion, my way of connecting with others and sharing love through food. And I know that as long as I have my trusty recipe for Spanish Catfish Paella, my culinary adventures will never end.