Caribbean Seafood Paella

1. 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. 2

   Stir bouillon into hot water to make broth; add bay leaf and set aside.

3. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.