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. Paellerasare traditionally round and shallow, made of polished steel with two handles.
Cook: Time 30 min
- 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).
- In a large paella pan spray a few shots of Olive Oil Pam and then lay the couscous down.
- Sprinkle half of the spice mixture onto couscous evenly and lime juice.
- Lay snapper in the middle of pan.
- Arrange asparagus, tomatoes, mushrooms, and shallots in a circle around snapper.
- Pour chicken stock on the circle around the fish.
- Lay lemon slices on top of snapper.
- Sprinkle remaining spice on top of everything.
- Top fish with 2 TBS of butter.
- Seal tightly with foil or parchment paper.
- Cook for 30-35 min @ 425 degrees.
- Sprinkle paella with garlic crunchies and serve up snapper with a side of couscous!