Crispy Catfish & Paella-Style Rice with English Peas & Saffron Aioli

Crispy Catfish & Paella-Style Rice

with English Peas & Saffron Aioli

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Paella is one of Spain’s most treasured culinary traditions. The wholesome rice dish, often prepared with seafood, is beloved for its vibrant flavor and color. In this recipe, we’re serving fried catfish with paella-inspired rice. In true Spanish fashion, after simmering the rice with spices, tomatoes and fresh peas, we’re pan-toasting it to create a satisfyingly crispy layer on the bottom. (And to preserve this layer of texture, we’re serving the rice straight out of the pan.) A garnish of creamy saffron aioli adds the perfect, luscious finish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Shell the peas. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Pat the catfish fillets dry with paper towels and cut in half crosswise; place in a bowl.

Cook the rice:
2 Cook the rice:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice, spice blend and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the tomatoes and 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the peas. Simmer, stirring frequently, 16 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed. (If the mixture seems dry, add up to ¼ cup of water to achieve your desired consistency.)

Make the saffron aioli & batter:
3 Make the saffron aioli & batter:

While the rice cooks, in a small bowl, combine the mayonnaise and saffron powder; season with salt and pepper to taste. Set aside. In a large bowl, whisk together the flour and ½ cup of water until smooth; season with salt and pepper.

Coat & cook the catfish:
4 Coat & cook the catfish:

While the rice continues to cook, season the catfish with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the seasoned catfish in the batter (letting any excess drip off). Carefully add the coated catfish to the pan. Cook 4 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Finish the rice:
5 Finish the rice:

Add the cooked rice to the pan used to cook the catfish. Using a spoon or spatula, press the rice into the pan; cook on medium-high, without stirring, 2 to 3 minutes, or until the rice begins to crisp and pull away from the sides of the pan. Remove from heat.

Serve your dish:
6 Serve your dish:

Transfer the cooked catfish to a serving dish. Serve the finished rice out of the pan (or transfer to a serving dish, if you’d like). Garnish with the green tops of the scallions and parsley. Serve with the saffron aioli and lemon wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Shell the peas. Pick the parsley leaves off the stems; discard the stems. Quarter and deseed the lemon. Pat the catfish fillets dry with paper towels and cut in half crosswise; place in a bowl.

2 Cook the rice:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice, spice blend and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant. Add the tomatoes and 3½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the peas. Simmer, stirring frequently, 16 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed. (If the mixture seems dry, add up to ¼ cup of water to achieve your desired consistency.)

Cook the rice:
3 Make the saffron aioli & batter:

While the rice cooks, in a small bowl, combine the mayonnaise and saffron powder; season with salt and pepper to taste. Set aside. In a large bowl, whisk together the flour and ½ cup of water until smooth; season with salt and pepper.

4 Coat & cook the catfish:

While the rice continues to cook, season the catfish with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the seasoned catfish in the batter (letting any excess drip off). Carefully add the coated catfish to the pan. Cook 4 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Set aside in a warm place. Carefully discard the oil and wipe out the pan.

Coat & cook the catfish:
Finish the rice:
5 Finish the rice:

Add the cooked rice to the pan used to cook the catfish. Using a spoon or spatula, press the rice into the pan; cook on medium-high, without stirring, 2 to 3 minutes, or until the rice begins to crisp and pull away from the sides of the pan. Remove from heat.

6 Serve your dish:

Transfer the cooked catfish to a serving dish. Serve the finished rice out of the pan (or transfer to a serving dish, if you’d like). Garnish with the green tops of the scallions and parsley. Serve with the saffron aioli and lemon wedges on the side. Enjoy!

Serve your dish:
Browse Steps
1 of 6