GOLDEN GREY MULLET

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 66 – Golden Grey Mullet
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BIN: Chelon auratus
FR: Mulet doré
GER: Gold-Meeräsche
ESP: Lisa dorada / galupe
IT: Cefalo dorato / lotregano
SRB-CRO: Cipal zlatar
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This is my take on a traditional Spanish recipe for seafood paella.
Fresh fish lovingly provided by Fin & Bone London.
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Ingredients (serves 1):
75g fish fillet (grey mullet, sea bass or monkfish)
1 small squid
6 prawns
6 cockles or clams
100g paella rice “bomba”
1 minced onion
1 grated garlic clove
1tbsp tomato paste
1tsp smoked paprika
300ml seafood stock
Seafood stock / caldo de mariscos:
1 carrot
1 celery stalk
1 onion
3 garlic cloves
200g tomato passata
2tsp smoked paprika
2 bay leaves
Fresh thyme
1 ñora pepper or chillies
Optional:
Gremolata
Lemon juice
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Recipe:
1. Fillet the fish, clean and prepare the prawns and squid as shown in this reel.

2. Roast the prawn shells and fish bones at 200C for about 45 minutes.

3. Seafood stock / caldo de mariscos: sweat down the vegetables, add the tomato passata, paprika and roasted shells and bones. Cover with water, add herbs and ñora chilli. Simmer for 1 hour, then blend with a hand mixer and pass through a sieve

4. Paella: sofrito – sweat the onion, then add the chopped squid. After a couple of minutes add the garlic, paprika and tomato paste. Then coat the rice in the sofrito. Pour in the stock. Cook over medium heat for 5 minutes while stirring the rice. Add the fish chunks, cover and cook for 10 minutes over low heat. Add the prawns and clams, cover and cook for another 3 minutes. Take off the lid and continue cooking until all the liquid has evaporated and a lovely socarrat crust has formed (moving the pan around helps getting an even socarrat on the bottom). Let the paella rest for 3-5 minutes, drizzle with gremolata and a splash of lemon juice and enjoy!!