Brick Oven Roasted Foxtail "paella" Recipe

Prep the fish

If using whole small foxtail fish, scale, gut, and rinse, then pat dry. If using fillets, rinse and pat dry. Lightly score the skin of fillets in a few places to prevent curling and season both sides with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.

Brown the fish in the brick oven

Heat a heavy paella pan or ovenproof skillet over high heat and add 2 tablespoons olive oil. When oil is shimmering, place the foxtail pieces skin-side down and sear 2–3 minutes to color. Flip and sear the other side 1–2 minutes. Transfer the pan to the preheated brick oven (or a 475°F / 245°C oven) and roast for 6–10 minutes, depending on thickness, until just cooked through and flesh flakes easily. Remove fish to a plate and tent with foil; reserve pan juices and any browned bits in the pan.

Sauté aromatics and rice

Return the pan to medium heat on the stovetop (or pull from oven if using an all-oven method). Add remaining 2 tablespoons olive oil to the pan with reserved brown bits. Add chopped shallot and cook 3–4 minutes until translucent. Stir in minced garlic and smoked paprika; cook 30–45 seconds until aromatic. Add rice and stir to coat grains in oil, toasting 1–2 minutes until opaque at the edges.

Deglaze and build flavor

Pour in the white wine and simmer 1–2 minutes to reduce slightly. Crush saffron threads between your fingers and add them to the hot stock so they bloom; then pour 4 cups hot fish stock into the pan. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Gently distribute rice evenly but do not stir after this point except to adjust solids; bring to a gentle simmer.

Cook the rice

Reduce heat to maintain a lively simmer. Let rice cook uncovered 12–15 minutes until most liquid is absorbed and rice is nearly tender. If surface dries too quickly, add up to 1/2 cup additional hot stock or water. Aim for a socarrat (crispy bottom): increase heat for the last 2–3 minutes to encourage gentle crisping but watch carefully to avoid burning.

Return fish and rest

Nestle the roasted foxtail pieces and red pepper strips (see Vegetables & Garnishes section) into the rice during the last 6–8 minutes of cooking so they warm through and flavors meld. When rice is cooked, remove pan from heat, cover loosely with foil or a clean kitchen towel, and rest 8–10 minutes to finish steaming.

Roast or char the peppers and onions

While preparing the base, toss red pepper strips and sliced red onion with 1 tablespoon olive oil and a pinch of salt. Spread on a sheet pan and roast in the brick oven (or under a high broiler) 8–10 minutes until edges are charred and vegetables are softened. Alternatively, char quickly on a hot griddle. Set aside.

Finish and garnish

After the paella has rested, arrange the roasted vegetables on top if not already nestled into the rice. Scatter drained capers, toasted sliced almonds, and chopped cilantro over the surface. Zest a lemon over the finished dish and serve lemon wedges alongside.

Whisk together tahini and white miso in a small bowl until smooth. Add rice vinegar, soy sauce, honey (or maple), and lemon juice. Whisk and add warm water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency (about 2–3 tablespoons total). Stir in toasted sesame oil if using and season with 1/4 teaspoon salt. Taste and adjust acidity or sweetness as needed.

Drizzle the tahini-miso sauce over the plated paella in ribbons or serve on the side for guests to spoon. The savory-sour sauce complements the roasted foxtail and toasted almonds.

Whisk together extra virgin olive oil and lemon zest. After plating, brush or drizzle this finishing oil lightly over the top to add brightness. Taste a portion and adjust with extra salt or lemon juice as needed.