Whole Snapper Paella


Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language.[15][16] Paellerasare traditionally round and shallow, made of polished steel with two handles.[17]

Prep: 15 min

Cook: Time 30 min

Serves: 2


  • 1 whole wild snapper, 1-1.5 lbs
  • 1 C whole wheat couscous
  • 1/2 C chicken stock
  • 12 asparagus tips
  • 12 thick mushroom slices
  • 1 medium tomato, diced
  • 1 medium shallot, diced
  • 1 lime, juice
  • 1 lemon, sliced thin
  • 2 TBS butter
  • Spices ground together in mortar and pestle: 20 saffron threads, 10 peppercorns (mixed colors), 1 tsp sea salt, 8 dried tepin chiles, 1/4 tsp sumac
  • 4 garlic cloves, chopped and roasted in oven on 350 for 15 min or until golden brown ( sprinkle on paella when done before serving).


  1. In a large paella pan spray a few shots of Olive Oil Pam and then lay the couscous down.
  2. Sprinkle half of the spice mixture onto couscous evenly and lime juice.
  3. Lay snapper in the middle of pan.
  4. Arrange asparagus, tomatoes, mushrooms, and shallots in a circle around snapper.
  5. Pour chicken stock on the circle around the fish.
  6. Lay lemon slices on top of snapper.
  7. Sprinkle remaining spice on top of everything.
  8. Top fish with 2 TBS of butter.
  9. Seal tightly with foil or parchment paper.
  10. Cook  for 30-35 min @ 425 degrees.
  11. Sprinkle paella with garlic crunchies and serve up snapper with a side of couscous!


Mortar and Pestle on FoodistaMortar and Pestle

About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

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