GAAD T PAELLA

I was going to make paneer dumplings and then my friend Vikram said something like, “Oh whatever, thats just like paneer samosas.” So, a few days later I decided to pivot from paneer samosas (I still might try it) to Gaad T Paella. I’m sure this recipe will be off-putting to people who love paella (its not paella, paella is not spicy!) and to people who love Kashmiri fish (its not gaad!). Whatever, it’s kashmirish.

recipe

dry the fish with paper towels and salt liberally (I use the tingly momofuku salt, but go with ur preferred salt)

start with a cold pan and a tablespoon of olive oil, place the fish in with the skin side down

fry on medium for 4 minutes, then turn the heat up a little and keep going for 12 more (do more time if skin hasn’t crisped)

flip and fry for 1 more minute, now place aside

fry the paella rice in the same pan for 2 minutes

add all the spices to the rice and stir (do not stir again after this)

pour in the fish stock and bring to a boil, let it boil for 10 minutes uncovered

place crab on top of the rice and top that with the sea bass, skin side up

lower heat and simmer for 10 minutes

serve it hot

ingredients

1 lbs chilean sea bass
1 lbs lump crab meat
1.25 cup of paella rice
1 tsp. turmeric
3 tsp. Kashmiri chili powder
2 tsp. ginger powder
2 tsp. fennel powder
1/2 tsp. asafoetida
1 tablespoon oil
1 quart of fish stock
salt