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  • Writer's pictureCarlos Sarmiento

Garlic-paprika Mahi Mahi & shrimp with cilantro-saffron rice and Domaine de la Riviere Chardonnay

(Photo: Carlos Sarmiento)

It had been a while since I grilled seafood and was recently craving something different but with ample flavor.

My mother had recently traveled to Europe and brought me some exceptional Hungarian paprika. A truly amazing spice made up of dried and ground red pepper (even chili pepper), that although it is found in many parts of the world, the most renowned indeed comes from Hungary.

(Photo: Tobias Reich)

In Hungary, the spice has even been classified in different grades:

  • Noble sweet (Édesnemes) – slightly pungent (the most commonly exported paprika; bright red)

  • Special quality (különleges) – the mildest (very sweet with a deep bright red color)

  • Delicate (csípősmentes csemege) – a mild paprika with a rich flavor (color from light to dark red)

  • Exquisite delicate (csemegepaprika) – similar to delicate, but more pungent

  • Pungent exquisite delicate (csípős csemege, pikáns) – an even more pungent version of delicate

  • Rose (rózsa) – with a strong aroma and mild pungency (pale red in color)

  • Semi-sweet (félédes) – a blend of mild and pungent paprikas; medium pungency

  • Strong (erős) – the hottest paprika (light brown in color)

It occurred to me to use it on fish and shrimp, something I have never done before. When melded with basic (yet right) ingredients, you will discover an unusually satisfying taste.

For this recipe I am using Edes Nemes type of paprika for good balance.

Let‘s get cooking!

Menu: Grilled garlic-paprika Mahi Mahi & shrimp with cilantro-saffron rice.

Wine pairings:

2018 Domaine de La Riviere - Next Door Neighbor - Chardonnay

(Russian River Valley, California)

Serves 3


Fish & Shrimp:

  • 3 (1/2 pound each) filets of Mahi Mahi

  • 9 pieces of extra large or jumbo shrimp (peeled and deveined but with tail on)

  • 1/4 cup of extra Virgin olive oil

  • 3 garlic cloves, finely minced

  • 2 teaspoons of ground paprika

  • 1 tablespoons of fresh lemon juice

  • fine sea salt & cracked pepper


  • 1/2 cup of Jasmati rice (or long grain rice)

  • 3/4 cup of vegetable stock

  • 2 tablespoons of salted butter

  • 1/2 teaspoon of saffron (diluted in 1 tablespoon of water)

  • 2 tablespoons of fresh cilantro, finely chopped

Garnish: fresh lemon slices or wedges.



  • In a medium pot, bring vegetable stock to a boil. Add diluted saffron, butter and stir.

  • Add rice, stir well. Cover pot with lid, reduce heat to to low and simmer for 15 minutes.

  • Remove pot from heat, add fresh cilantro, mix well and cover. Keep warm until serving.

Fish & Shrimp:

*Note: Before grilling seafood make sure to lightly coat grill grates with oil to avoid seafood from sticking.

  • Arrange Mahi fillets and shrimp on a large platter. Season both sides with fine sea salt and freshly cracked pepper.

  • In a small bowl, mix olive oil, garlic, paprika and lemon juice. Drizzle mixture on top of fish filets and shrimp.

  • Heat up grill to about 300 degrees F.

  • Grill fillets on medium high heat for 3-4 minutes per side.

  • Grill shrimp on medium heat for about 3 minutes on each side.

Serve it up!

This eye-catching meal really stands out when served individually.

On each plate, spoon a generous amount of the cilantro rice in the center of plate.

Place one Mahi fillet on top of the rice, halfway from the top.

Next, arrange three pieces of shrimp next to the Mahi fillet. Garnish with a lemon slice or wedge.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento) About the wine…

2018 Domaine de La Riviere - Next Door Neighbor - Chardonnay

(Russian River Valley, California)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes: This wine exhibits aromas of white blossom, white pear, honey dew, and a hint of tropical pineapple that supports flavors of lemon zest, yellow apple, stone fruits, wet marble, and butter scotch.

Barrel aging has softened the youthful acidity, adding balance and layers of minerality.


100% Chardonnay



Barrels: French oak

Barrel Aging: 11 months

Cellaring Time: 7-10 years

Food pairing: Great with mild, buttery and creamy dishes. Delicate poultry and seafood plates. Light salads with toasted nuts. Sweet vegetables such as butternut squash, sweet potatoe, pumpkin and corn.

For more information, visit:

2018 Domaine de La Riviere - Next Door Neighbor - Chardonnay

(Russian River Valley, California)


Special thanks to Marla Bedrosian & Domaine de la Riviere! —————————————————————

Decorative wine bottle collar drip rings by:

(Special discount promo code: CFW15)

(Photo: Andres Garcia)

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