Veracruz Style Fish Paella

 Ritz Paella Mobile
We have adapted this recipe from Chef Rene Camelo, Executive Sous Chef, Ritz Carlton Cancun. It can be made with chicken instead of fish,  if you use vegetable stock.  Enjoy!


1 lb. raw white rice (about 2 cups)
2 ¼ lbs. white fish such as sea bass, tilapia, cod, halibut
40 ounces fish or vegetable stock
Generous pinch of saffron
¾ cup white onion chopped
½ cup green pepper, chopped
½ cup red pepper, chopped
½ cup yellow pepper, chopped
2 cloves garlic, chopped well
12 ounces white wine like Chardonnay 
1/2-cup extra virgin olive oil
1 ½ teaspoons salt
1-2 teaspoons ground pepper
2 Tablespoons extra virgin olive oil to finish
Garnish with 1/3-cup fresh parsley, and sliced or quartered lime


In a paella pan (or a large fry pan) add 1/2 cup oil and sauté the peppers and onions until they are translucent; add the garlic, saffron, wine and stock. Simmer on low and reduce for 10 minutes. Add the rice, salt, pepper and place the fish on top. Cover the pan and simmer on a very low flame for about 20 minutes, Check liquid - add more if necessary. When the rice and fish are cooked, it is ready. Garnish with the parsley, a bit of olive oil and lime quarters.


 Recipe: Kosher, fish