Hello all! No, the title wasn’t a mistype.. It does say shark paella!! This being Lent, I decided to explore the world of fish and seafood a little bit more. As I’m not supposed to eat as much meat as I would do normally, vegetarian or pescetarian(Seafood) food is the way to go. Shark, as much as it conjures up images from the movie Jaws(Duh-da, duh-da, duh-duh-duh-duh-duh-duh-duh.. Hahahaaaaaaa!), is a well eaten fish in other countries, such as China and Trinidad and Tobago. Shark is a firm and flaky, white fish, with a mild taste that can take on any flavours. After inspiration from Ivette, from the blog, Joyofspanishcooking.com, who did a version of Paella based on her family recipe, taught to her by her abuela; I decided to make my own. I simply used what I had and it turned out perfectly fine!
*Buy farmed fresh-frozen shark steaks, and trim away any skin. Rinse the shark in lime juice and water. Shark/Tuna/large fishes is not recommended to be eaten by young children, pregnant women or those in poor health due to small levels of mercury. Eat in moderation, but do not exceed more than two pieces at one time. Farmed contains lower levels of harmful mercury.
Teaspoon of Garlic,Pimenton(Smoked Paprika) Cumin, Oregano, Crushed Jalapeno and Cardamom(About 3 crushed pods, using the back of a spoon lightly pressing on it.)
2 Shark Steaks, trimmed and sliced, soak in lime juice and water.
One Red Onion, chopped
Three Pinches of Saffron, soaked in water
2 Teaspoons of Ground Crayfish-You can find this at African food stores or Tesco, and any other good stockists of dried ground shellfish. Replace them with soaked dried shrimps or better still, fresh crayfish pieces if you can find it. Add about a tablespoon and 1/2 or thereabouts for the fresh shellfish.
Half a cup of Green Peas
1 Tablespoon of Olive Oil
1 Cup of Basmati Rice, rinsed and set aside
Vegetarian Boullion to taste
Rinse the fish and slice into chunks, set aside. Chop the onion and heat a frying pan. Gently fry the onions, adding the spices after 5 minutes , then add the fish, and crayfish.
Add a little more oil and seal the fish, and then pour the saffron and peas after 5 minutes.
Add rinsed rice and cover the contents in boullion, stir the contents evenly and cover and leave to cook on a low simmer until the water has been absorbed and the rice is tender.
Serve by itself or with rocket salad and lemon wedges. Disfrutalo!