Executive chef Caesar Torres rubs catfish fillets with a mixture of Spanish paprika, salt, granulated garlic, granulated onion, black pepper, ground red pepper, dried oregano, dried thyme and brown sugar. He sears the fish service-side down, flips the fillets and finishes them in the oven.
He browns chorizo in vegetable oil and then adds chopped yellow onion, yellow bell pepper, celery and garlic, plus some of the catfish rub without the sugar.
When the vegetables are soft he adds chicken stock, long-grain white rice, tomatoes concassé, thyme and bay leaf. He cooks the rice for about 10 minutes and then adds medium shrimp, sliced calamari, sea scallops, mussels and small clams. When finished he discards the bay leaves and finishes the mixture with green onions and parsley. He spoons it onto serving plates and tops it with the catfish.
