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This is a Valencian Spanish preparation that utilizes fish fillets and bones to make an incredibly savory rice dish that is served with an intense garlic mayonnaise. When done correctly, a slightly charred crust will form on the bottom of the pan, and this should be fought over.

This is a Valencian Spanish preparation that utilizes fish fillets and bones to make an incredibly savory rice dish that is served with an intense garlic mayonnaise. When done correctly, a slightly charred crust will form on the bottom of the pan, and this should be fought over. The key is watching for the liquid to finally be absorbed by the rice, and then listening for the sizzle of the crust forming after the sounds of bubbling fish stock cease. Use black drum, redfish, snapper, small grouper, croaker, whiting, triggerfish, sheepshead or speckled trout for this recipe.