Uruguayan Trout Paella
A twist on the classic Spanish dish, this Uruguayan-inspired paella pairs the rich flavors of the country's cuisine with the delicate taste of trout.
Ingredients
- ●2 lbs Trout filletsFresh or frozen
- ●2 tbsp Unforgettably bitter Uruguayan coffeeUsed for marinade
- ●1 cup Paella riceSpecialty rice for paella
- ●1 lb Uruguayan sausage (Mortadela)Optional
- ●1 cup OlivesPitted and sliced
- ●1 cup Artichoke heartsCanned or marinated
- ●1 Red bell pepperDiced
- ●3 cloves GarlicMinced
- ●1/4 cup Olive oilFor cooking
- ● Salt and pepper
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the diced red bell pepper and cook until tender, about 3-4 minutes.
- 3
Add the garlic and cook for an additional minute.
- 4
Add the Uruguayan sausage (if using) and cook until browned, breaking up with a spoon as needed.
- 5
Add the trout fillets and cook until browned on both sides, about 2-3 minutes per side.
- 6
Add the Uruguayan coffee, paella rice, salt, and pepper. Stir to combine.
- 7
Add 2 cups of water and bring to a boil.
- 8
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 9
Stir in the artichoke hearts and olives.
- 10
Serve immediately, garnished with chopped fresh herbs if desired.