Try This Recipe from Xixon's Jon Gonzalez at Paella Parade Tonight

As Lee Klein reported last week, tonight the Miami Film Festival is holding a paella-off, so we're giving you a sneak peek at one of the selections being offered. Check out what Xixon's Jon Gonzalez is stirring up (especially since Klein considers him a top contender): Paella Melosa Mar Y Montaña. This dish incorporates mushrooms, dried and salted cod, veggies and assorted seafood. He'll be pairing it with El Coto Crianza, a red, fruity wine he says will complement the flavors.

We hear tickets are still available so go bite, sip, and let us know what you thought!

Paella Melosa Mar Y Montaña (Montagna)
Serves 4

1 red pepper, chopped
1 green pepper, chopped
¾ lb. squid, sliced
¾ lb. dried, salted cod loin, slightly cooked
½ lb. fresh mushrooms (Boletus Edulis variety recommended)
12 shrimp
12 clams
12 mussels
12 green asparagus
12 baby carrots
2 cups Bomba rice
6 cups fish soup (made with the heads and bones)
4 Tbs. olive oil
4 cloves garlic, chopped
Few sprigs parsley, chopped
Pinch of salt
Large pinch of saffron
Pinch of cayenne pepper

Directions: Fry the peppers lightly with the garlic and olive oil. Add saffron and cayenne pepper. Once the vegetables are cooked, add the squid and cod. Then add the mushrooms and the rest of the vegetables. Keep cooking on a low fire and stir.

Add the rice and fry it at a higher temperature. Then add the soup (keeping 1/5th for later) and the parsley.

Season with salt and keep the fire low. After 5 minutes of cooking, place the mussels, clams, and shrimp on top and let boil until the rice is ready. If needed, add more soup depending on the desired texture of the rice.

Follow Short Order on Facebook and Twitter @Short_Order.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Riki Altman