Ron Nuzzolo

Fish On

Free flounder tourney kicks off spring season

SANDY HOOK - Fish for flat-out fun during Clean Ocean Action's 13th annual Memorial Winter Flounder Tournament on Saturday at legendary Bahrs Landing in Highlands.

This fun-filled free fishing tournament celebrates a new fishing season at the Jersey Shore and honors Monmouth County's John Murphy, a fishing legend, and Bob Hunter, ocean advocate and founder of the event. The purpose is to raise awareness about how citizens can make a difference and generate funds for Clean Ocean Action's landmark efforts to clean up and protect the marine waters off the New Jersey/New York coast.

A $300 prize and coveted Flounder Trophy by artist Chuck Abel awaits the angler who catches the heaviest fish. Second prize is $150 and third prize is $75. Every child who weighs in a fish, receives a free gift from West Marine. The recreational minimum size limit is 12 inches and the possession limit is 10 fish.

Registrants must be present at the event at 5 p.m. for drawing to win. Anglers and nonanglers are invited to attend the day's festivities and enjoy an auction of fishing gear and other goodies, door prizes, raffles, children's games and refreshments, including Bahrs Landing's famous seafood chili and chowder, and beer from Jersey's own Hunterdon Brewing Co.

For more information, contact Jennifer Smiga, Clean Ocean Action, (732) 872-0111

Fishing Report: Winter flounder being reported up and down Shark River. Winter flounder season is officially on with a 12-inch, 10-fish limit in New Jersey. Blood worms, sand worms and clams will do the trick. Word off-shore is that ling, pollack and hake are still doing very well in deep waters. Mackerel schools are being spotted and should be in reach within the next two weeks.

Recipe of the week

Every week I ask readers to send in their favorite local recipes to share with the rest of us. Please send your recipe and or fishing report to me at ron@signbrothers.com

Get the net: 5 out of 5 nets

Comment: Authentic and simply delicious

Difficulty: Medium

Jose Martinez was born in southern Spain. He lived in Barcelona for many years until he met the love of his life, Milagros, a New Jersey resident and Spaniard like him, who was spending her summer vacationing in Spain. They spent two years in a long-distance relationship writing love letters, talking over the phone, until he decided to visit New Jersey in 1972. They have been married for over 30 years and cooking the Mediterranean way their whole lives.

Jose and Milagros love spending Sunday afternoons cooking for the entire family. Have a taste of true Mediterranean delight, and open up Jose's favorite bottle of Rioja Red Crianza Wine, Montecillo (for price and quality is his favorite).

Below he shares his Paella recipe with you:

Jose's Family Style Paella

1 1/2 lb. calamari cut in rings

Pinch of saffron threads

Salt to taste

1 1/2 lb. shrimp unpeeled, but keep the shells to the side

2 bay leaves

2 Dz little neck clams

1 1/2 lb mussels (scrubbed, cleaned, steamed)

1 red pepper (finely minced)

1 green pepper (finely minced)

1 onion (finely minced)

2 garlic cloves (finely minced)

1/4 cup of extra-virgin olive oil

2 ripe tomatoes, halved and grated on a large holed grater, discard the skin

2 cups of rice (Uncle Ben's preferred)

Handful of green peas

Shrimp stock:

In a medium sauce pan, add 4 1/2 cups of water and bring to boil

Add handful of shrimp shells to boil with two bay leaves and salt. Simmer for about 10 minutes. Strain the broth and return to sauce pan.

In a 16-inch paella pan heat the olive oil and add the peppers, onions, garlic and grated tomatoes and sauté about five minutes. When the onions look see-through, add the calamari and saffron threads, and pinch of salt. Sauté until calamari is almost cooked about five minutes.

Add rice and mix well throughout for two to three minutes. Increase the heat and add 4 1/2 cups of shrimp broth to the paella pan. When the broth comes to a boil add the mussels to the pan. Once the mussels are submerged, do not stir allow everything to cook.

When the rice starts to appear above the shrimp stock, continue simmering and add the shrimp and a handful of green peas. Lower heat to medium. Reminder, the bottom cooks faster than the top of the pan, do not stir the ingredients.

Once rice is cooked, let the paella rest for a few minutes.

Makes approximately six servings

Chefs: Jose & Milagros Martinez, Florham Park