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Recipe Detail Page
Roasted Black Cod with Spicy Paella
Early Summer 2012
This paella is made with shrimp and chorizo and topped with the buttery black cod. Heating the saffron first makes a huge difference in flavour.
PAELLA
½ tsp (2 mL) saffron threads
2¼ cups (560 mL) warm chicken stock
2 tbsp (30 mL) olive oil
1 chopped chorizo sausage, about ¾ cup (175 mL)
1 tsp (5 mL) chopped garlic
½ cup (125 mL) chopped onion
1 cup (250 mL) chopped canned or fresh tomatoes
½ tsp (2 mL) hot smoked Spanish paprika
¾ cup (175 mL) Spanish medium-grain rice or Italian arborio
1½ cups (375 mL) chopped shrimp
Salt and freshly ground pepper
2 tbsp (30 mL) chopped parsley
BLACK COD
4 black cod fillets, 6 oz (175 g) each
1 tbsp (15 mL) olive oil
1 tsp (5 mL) mild smoked Spanish paprika
Salt
2 tbsp (30 mL) lemon juice
1 Preheat oven to 450°F (230°C).
2 Heat a skillet on low heat and add saffron. Stir for a minute then crumble saffron into warm chicken stock and set aside to soften.
3 Heat oil in a large skillet over high heat. Add chorizo and fry for 2 minutes or until chorizo is cooked.
4 Add garlic, onion, tomatoes and paprika. Reduce heat to medium and let cook for 5 minutes or until vegetables are softened and juices are thick.
5 Stir in rice and add 2 cups of saffron stock. Bring to boil again. Reduce heat to low and let liquid simmer gently until rice is nearly cooked, about 15 minutes. Stir in shrimp and extra stock if the rice seems too dry. Add salt and pepper to taste. Cover and cook 5 minutes longer or until rice is tender, shrimp are cooked and sauce has practically boiled away. Sprinkle with parsley just before serving.
6 Place cod in an ovenproof dish. Drizzle with olive oil and sprinkle with paprika. Rub to coat. Season with salt and squeeze lemon juice overtop. Bake for 10 to 12 minutes or until just cooked.
7 Place paella on plate and top with fish. Spoon any juices from fish overtop.
Serves 4
