FOOD

Stupid-Easy Recipe for Caribbean Seafood Paella (#1 Top-Rated)

  

The seafood is steamed separately in a seasoned broth so it remains tender. Try adding any favorite, fresh seafood for your own unique recipe.

Satisfy your sweet tooth with this easy-to-make recipe for Caribbean Seafood Paella.

1. Info for Caribbean Seafood Paella

  • Cook Time: 1 hr 28 min
  • Total Time: 1 hr 28 min
  • Servings: 7
  • Calories: 440.6 kcal

2. Ingredients for Caribbean Seafood Paella

  • 4 ounces fresh shrimp, 36 to 40 count
  • 1 pound firm, dense white fish such as snapper OR cod
  • 8 ounces mussels, cleaned and tightly closed
  • 8 ounces clams, cleaned and tightly closed
  • 1 teaspoon sazon seasoning with annatto
  • 2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • OR 4 teaspoons Mazola® Chicken Flavor Bouillon Powder (jar)
  • 4 cups hot tap water
  • 1 Spice Islands® Bay Leaves
  • 2 tablespoons Mazola® Corn Oil
  • 1-1/2 cups (10 ounces) uncooked, medium grain rice such as Valencia OR Arborio, rinsed and drained
  • 1 cup sofrito (see recipe below)
  • 1-1/2 cups diced bell pepper (red, yellow and/or green)
  • 1 tablespoon tomato paste
  • 1 cup sliced cured mild Spanish OR Portuguese chorizo (such as Linguica) OR diced smoked ham
  • 1/2 teaspoon sazon seasoning
  • 1/2 cup frozen peas
  • Fresh Spice Islands® Cilantro
  • Fresh lemon wedges

3. Directions:

  1. Clean shrimp and fish thoroughly and pat dry using paper towels. Keep mussels and clams on ice until ready to cook. Place shrimp and fish on a large plate; sprinkle with sazon seasoning and set aside.
  2. Stir bouillon into hot water to make broth; add bay leaf and set aside.
  3. Heat oil in a very large, deep-sided skillet over medium high heat. Add rice and cook for 3 to 4 minutes or until rice just begins to brown. Add sofrito, peppers, tomato paste, chorizo and sazon. Stir to combine and continue cooking for 1 more minute.
  4. Pour 3 cups of the prepared broth into rice mixture and bring to a boil. Cover; reduce heat to low and simmer for 20 to 25 minutes or until liquid is almost absorbed.
  5. Combine the remaining broth with shrimp and fish in a deep-sided skillet over medium heat. Steam the shrimp and fish for 5 to 7 minutes or until almost cooked through. Transfer to a plate, cover and set aside. Add mussels and clams to the pan with remaining broth, cover tightly and steam for 7 to 10 minutes or until fully opened. Remove from heat and set aside.
  6. When rice is ready, spoon cooked seafood and any remaining broth over the top and sprinkle with frozen peas; cover and remove from heat. Let stand 5 minutes.
  7. Prior to serving, remove and discard bay leaf, fluff rice with a fork and garnish with cilantro or parsley and fresh lemon wedges; serve immediately.

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