Golden Tilefish & Zucchini Paella

[Catch-All]

INGREDIENTS: (large portions - reduce by half if you don't want leftovers)
2.5 lbs Golden Tilefish, cut in 2" cubes (do not substitute Sand or Blueline or your 100FFC membership will be revoked))
2 twelve inch Zucchinis, remove seeds, split into quarters, cut in 1" cubes
1/2 green bell pepper, diced
1/2 red bell pepper, diced
5 ripe Tomatoes, chopped
8 inch Spanish Chorizo Snausage, chopped
2 cups Long Grain Rice
2 medium Onions, chopped
3 tablespoons Garlic, minced
Spanish Saffron, large pinch
Paprika, pinch
4 cups Water, must be from the tap - bottled water spoils it
1/2 cup Olive Oil
1 teaspoon Red Chili pepper (optional)

METHOD:
In a large deep cast iron skillet, pour oil and saute onions and garlic until onions are soft. Place in Zucchini cubes, red & green bell peppers and continue to stir and saute until zucchini is partially cooked. Toss in chorizo, sprinkle in paprika and give it a quick stir. Place in Golden Tilefish and cook until fish is partially cooked. Place in chopped tomatoes and continue to stir and cook until zucchini is fork tender, but not mushy and fish is almost done. It's time for the chili pepper if you want to spice up your life. Pour 2 cups rice into saute pan and give it a few stirs and let cook for 3 or 4 minutes. Drink a Miller High Life beer while waiting. In a separate pan, place saffron in 4 cups water and bring to boil until water turns yellow. Pour in boiling saffron water into saute pan, give the mixture a quick stir and bring to a slow boil. Do not stir again. Lower heat to simmer, cover and allow rice to cook (about 20 to 25 minutes). When rice is done, meal is ready to serve. Serves 4 to 6 peeps.

The only sides you may want to include with this dish are maybe a salad and some toasted buttered garlic bread. Accompanying wines are Pino Grigio, Chardonnay (Forest Glen) or even a red like Chianti. Beers are Kalik, Yuengling or Miller High Life. Iced tea is always a good choice.

I got this recipe from pg 68 of the Nov/Dec issue of Big Game Fishing Journal.
Len Belcaro is a very accomplished cook and trained under Chef Dan Egnezzo at his seafood restaurant on the Jersey Shore.