1/2poundfirm white fish(monkfish, cod, orange roughy)
1cupsnap peastrimmed and thinly cut on the bias
1lemonsliced into wedges
To make the sofrito:
In a sauté pan, heat the olive oil and add the finely chopped garlic, red and green bell peppers, the onion, the grated tomato and the drained, tinned tomatoes. Cook the sofrito for 20-25 minutes until the veggies are soft and jammy and the pan is slightly dry. Remember, the longer you cook the sofrito the more flavorful it is going to be.
To make the paella:
To the sofrito, add 1 teaspoon Spanish smoked paprika, 1/2 teaspoon cayenne and 1 teaspoon salt. Stir the spices into the sofrito and then add the 2 1/2 cups rice and the saffron water. Stir to combine and then allow the rice time to absord every bit of the saffron water. Remember not to stir, we don't want to force the starch from the rice, nor do we want to prevent the crispy, chewy bottom layer of rice from forming. The socarrat!
When the pan is nice and dry again, you will add more liquid. This time you will add seafood base. Add just enough to cover the rice plus a little bit more – like a half an inch more. Stir gently to blend, then STOP stirring. At this point your whole house will small gorgeous.
Once the broth has all been absorbed, taste your rice for doneness and flavor. You can add liquid little by little until the rice is perfect, stirring as little as possible. As well, add more spices until you are happy with the flavor.
When the rice is just done and the flavors are balanced to your liking, gently stir in the fish, nestle the shell fish into the rice, add the snap peas and cover with foil. Give the seafood about 7 minutes to cook.
When the shellfish has opened wide and the fish is opaque and cooked, taste the rice for salt. If just right, check the socarrat before turning the heat off. If it isn't crusty enough for you, give your pan a one-minute blast of heat, being careful not to burn the rice. When you see a nice socarrat, take the paella off the heat, cover with a kitchen towel and let rest for about 10-15 minutes. The crust will continue to form as the pan sits. To finish, garnish with the lemon and chopped parsley.