Redfish Paella
Author: 
 
Makes 6 to 8 servings
Ingredients
  • 1½ tablespoons plus ½ teaspoon kosher salt, divided
  • 1 tablespoon ground black pepper
  • 2½ pounds chicken thighs, boned and cut into ½-inch cubes
  • ½ pound redfish, grouper, or other firm-fleshed fish fillets, cut into ½-inch cubes
  • ½ pound squid, cleaned, cut into ½-inch rings and tentacles halved
  • ½ pound boneless pork loin, cut into ½-inch cubes
  • 16 medium fresh shrimp, peeled and deveined (tails left on)
  • 6 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon saffron threads
  • ¾ cup olive oil, divided
  • ½ pound andouille sausage, cut into ¼-inch slices
  • 1 cup diced yellow onion (about 1 medium onion)
  • ½ cup diced red bell pepper (about 1 medium bell pepper)
  • 1 cup diced tomato (about 1 large tomato)
  • 3 cups Spanish rice or Arborio short-grain rice
  • 2 tablespoons smoked paprika
  • 6 cups hot fish stock
  • 24 small mussels, cleaned
  • 12 small clams, cleaned
  • ½ cup frozen peas
  • ½ cup thinly sliced roasted red bell pepper
  • Garnish: lemon wedges
Instructions
  1. Preheat oven to 400°.
  2. Sprinkle 1½ tablespoons salt and black pepper all over chicken, fish, squid, pork loin, and shrimp.
  3. In the work bowl of a food processor, place garlic, parsley, saffron, and remaining ½ teaspoon salt; pulse until coarsely chopped.
  4. In a paella pan or a 14-inch cast-iron skillet, heat 6 tablespoons oil over medium-high heat. Add shrimp, and cook, stirring occasionally, for 2 to 3 minutes. (Do not cook completely.) Remove shrimp from pan, and set aside.
  5. In same pan, cook chicken over medium-high heat until browned but not fully cooked, 5 to 7 minutes. Remove chicken from pan, and add to shrimp.
  6. In same pan, cook pork loin and andouille over medium-high heat for 3 to 5 minutes; transfer to a platter, and set aside.
  7. In same pan, cook fish over medium-high heat for 2 to 3 minutes. Remove fish from pan, and set aside in a small bowl.
  8. In same pan, heat 2 tablespoons oil over medium-high heat. Add onion and diced bell pepper, and cook until wilted, 2 to 3 minutes. Stir in tomato, and cook for 1 to 2 minutes. Add rice and paprika, stirring to coat rice well with vegetable mixture. Add hot stock, and bring to a rolling boil over high heat. Add garlic mixture, and cook, stirring and rotating pan occasionally, for about 3 minutes. Add pork loin and andouille; stir well, and bring to a rolling boil. Cook until rice absorbs most of liquid, 5 to 7 minutes.
  9. Arrange fish, squid, chicken, shrimp, mussels, and clams on top of rice.
  10. Bake until rice is al dente, 15 to 20 minutes. Sprinkle with peas. Cover with foil, and let stand until rice is fully cooked, 10 to 12 minutes. Before serving, drizzle remaining ¼ cup oil over rice, and top with roasted bell pepper. Garnish with lemon wedges, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/redfish-paella/