Wild Lake Trout Paella

Wild Lake Trout Paella

Wild Lake Trout Paella 

You’re gonna need:

  • A wild caught lake trout (any fish with all do but c’mon, don’t be a slacker). Fillet and cut into chunks. Also, leave the skin on you baby!
  • A few Tablespoons of oil, butter, bacon grease or rendered bear fat like I used
  • 4-6 cloves of garlic
  • Chorizo or Hungarian sausage (cured is even better)
  • 1 onion, chopped up
  • Zest of half a lemon
  • A can of beer. Something bright, fresh and citrusy adds a lot and really makes this dish vibrant. I used an Innis & Gunn: Gunpowder IPA, with flavours of grapefruit, orange peel, and hops
  • A couple Cups of vegetable stock 
  • Short grain rice 
  • 1 can of crushed tomatoes 
  • Flat leaf parsley (Italian parsley)
  • 1 green pepper, chopped up
  • Cilantro, for garnish
  • Chives are an added bonus. If they just so happen to be growing in your campsite, seize the opportunity. 
  • Salt + Pepper
  • Lemon wedges to squirt on top

This is how you’ll do it:

  • Heat an awesome cast iron pan over the fire or stove. 
  • Melt the grease ingredient 
  • Add in your chopped up sausages and brown them a little
  • Add onion and lemon zest
  • Saute until those onions are translucent and start to develop some color. Color is flavor!
  • Add in your rice but don’t go too crazy now. Start with about a cup as it will grow in volume as you start to add fluids to the pan. 
  • Cook that rice a little bit and add in your tomatoes. 
  • Educational Stuff: From here on all you’re trying to do is slowly add in fluids in different stages as the rise starts to swell and soak up everything you throw at it. Take your time and enjoy the process. Rice wasn't built in a day…
  • Once the rice has started to swell from the tomato liquid, add in a cup of beer and a cup of stock. Let that bubble away on medium until everything is absorbed. Taste the rice, if it's still a touch crunch, it needs more liquid, so add another little hit of beer and stock. Keep this up until the rice is plump and tender, but not mushy.  
  • Stir in chopped parsley and chopped green pepper. 
  • Now you don’t want to touch it. Season the trout with salt and pepper on both sides and set your fillets on top, pressing them slightly into the surface of the rice. Keep the heat to medium-low and let things bubble and steam away. 
  • Pro Cooker Person Goal: If you’ve added the right amount of oil in the beginning, it'll start to crisp up the rice on the bottom layer of the pan. That crispy little layer will bring you close to your creator.
  • Once the trout is a solid color, it’s ready to eat!
  • I flipped the fillets and used a torch to blister the skin, which is really awesome. REALLY awesome!
  • Remove from the heat and garnish with cilantro and squeeze some lemon on top. 
  • If made around a campfire then enjoy around the fire, crack a cold one and tell your friends that you love them. If you are alone, tell yourself that you love yourself, cuz heck that's important too!


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