This Weeknight Paella with Black Cod Recipe comes from our friend the Sardinfluencer Harrison Weinfield.
We call this a weeknight paella because it comes together in 30 minutes or less, thanks to the flavorful power a good paella spice sachet, and while it’s simple enough for a school night, it’s bold and vibrant enough to anchor a Saturday evening dinner party, too.
Cooking the black cod in separate pan helps cut down on time while simultaneously creating that singular crispy skin. This dish is purely pescatarian, but the chorizo-inspired smoked paprika ‘aioli’ calls classic flavors into focus.
Ingredients:
· 1 piece Alaska Gold Seafood Black Cod (I like using a tail fillet)
· 1 cup paella rice
· 1 sachet paella spice mix (I like any variety of Paellero)
· 1 small onion
· Kosher salt and black pepper to taste
· 2 tbs extra virgin olive oil + more for finishing
· Flaky salt for garnish
· 40 g Kewpie mayonnaise
· ½ tsp lemon juice + zest for garnish
· ½ tsp smoked paprika
· 1 large clove garlic (grated)
· Fresh cilantro for garnish
1. Thaw the black cod fillet under refrigeration and pat it dry. Slice it down its line of symmetry making two equal pieces. Season with kosher salt and finely ground black pepper.
2. Get a 12-inch paella pan or cast-iron skillet going over medium high heat. Meanwhile, chop the onion in a food processor until finely chopped, but not quite pureed. Put the 2 tbs olive oil in the pan and add the onion, stirring until well coated. Turn the pan to medium. Season with a pinch of salt and cook until translucent and softened, stirring occasionally, about 3-5 minutes.
3. While the onion is cooking, add the Kewpie, lemon juice, smoked paprika, and grated garlic to small bowl and stir to combine. Set aside.
4. When onion is cooked, add the paella rice and stir to combine. When the rice begins to turn translucent add the contents of the paella spice sachet and stir until well coated.
5. Add 3 cups of hot water to the pan and stir to combine, making sure the rice is uniformly distributed. Turn the pan to medium high and bring to a high simmer, then bring the pan to medium low or a medium simmer. Cook until there is no more liquid visible and it sounds like a fast crackle, about 20 minutes.
6. As the rice cooks, get a non-stick pan going over medium high heat. Add a small amount of olive oil and coat the pan. Cook the fish flesh side down until golden brown, about 3 minutes. Flip and cook skin side down for an additional 3 minutes. Turn the pan off and remove from heat. The fish can remain in the pan until you are ready to serve.
7. When the rice is done cooking. Arrange the fish on top to your liking. I like putting one skin side up and one skin side down. Finish the paella with a drizzle of extra virgin olive oil, dots of smoked paprika ‘aioli’, fresh cilantro leaves, lemon zest and flaky salt. Serve immediately. Enjoy!
Serves 2-4
