Springhills-inspired paella

Created by our friend the talented Ontario chef Signe Langford.

“Okay Purists, we’re taking some liberties here and we know it. But, sorry, not sorry, because we’re using healthy and sustainable Ontario trout instead of ocean squid of dubious origins. Also, not everyone owns a paellera or paella pan, so feel free to make this in a large skillet. The rice you use on the other hand, is super-important. Look for a short-grain rice, ideally from Spain, as other rices may end up mushy, sticky, or gloopy!

“Sofrito is sort of a cooked Spanish version of the French mirepoix, and it’s a flavour base used to start off many dishes. We suggest trimming the thin belly and tail from the filet before cutting into chunks; the pieces will cook more evenly. Save the trimmings for another recipe.”

Ingredients

For the Sofrito:

• ¼ cup olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 green pepper, diced
• 2 Roma or plum tomatoes, chopped

For the Paella:

• 4 cups chicken or fish stock
• 8 saffron threads
• ¼ cup olive oil
• 2 chorizo sausages; cut into chunks
• ¾ cup diced pancetta or bacon
• ½ tsp Spanish paprika
• 1 ½ cups paella rice
• Sea salt to taste
• Pepper to taste
• 2 – 3 filets Springhills trout, trimmed, cut into bite-size pieces
• 10 – 12 live small clams, rinsed
• 10 – 12 live mussels, rinsed and de-bearded, discard any open ones
• 1 cup fresh or frozen peas
• 1 lemon cut into wedges
• Spanish caper berries, if desired

Method

To make the sofrito:

Add olive oil to a large skillet or paella pan over medium heat; add onion, garlic, and green pepper. Fry until translucent and just beginning to colour – about 15 minutes. Add tomato and continue cooking until most of the moisture has evaporated – about 10 minutes – transfer sofrito to a dish and set aside.

To make the paella:

Into a saucepan with a lid, over medium heat, add stock and saffron threads, cover, bring up to a simmer; turn off heat and set aside so the flavour and colour of the saffron can infuse the stock.

Add olive oil to the skillet over medium heat then add pancetta, stirring often and fry for about 10 minutes or until somewhat browned. Add the chorizo, fry for about 5 minutes; add the sofrito and paprika. Stir well.

Add rice and stir to distribute it evenly in the skillet. Add 3 ½ cups of the stock to the skillet, increase heat to medium-high, bring to a gentle boil, then reduce heat to a simmer. Do not cover, as rice should not steam. Stir often so rice doesn’t stick.

Taste the rice for doneness; when it is al dente, season the trout with sea salt and pepper on both sides then nestle the trout pieces (skin side down) deep into the rice. Add the remaining stock, the shellfish* and peas; continue to cook uncovered until all the stock is absorbed and the shells have opened. Rice should be just about done. It’s ok to add a bit of water or white wine if you’ve run out of stock before the rice is tender.  

Remove from heat and rest – covered – for 10 minutes. Garnish with lemon wedges and Spanish caper berries if desired.

Tip: Mussels and clams open at different times; always add the clam first to any dish that calls for both. And shellfish can sometimes be bad when cooked, imparting a most unappetizing aroma. For that reason, go ahead and cook them in a covered pot with about ¼ cup of white wine or stock over high heat, until just opened. Then garnish the paella with them.