Caribbean Seafood Paella Recipe

Name: Caribbean Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces shrimp fresh, 36 to 40 count; 1 pound white fish firm, dense, 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(R) SobrecitosTM Chicken Flavor Bouillon Packets; 4 teaspoons Mazola(R) Chicken Flavor Bouillon Powder; 4 cups tap water; 1 Spice Islands Bay Leaves; 2 tablespoons Mazola Corn Oil; 1 1/2 cups arborio uncooked, medium grain rice such as Valencia OR, 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 portuguese chorizo sliced cured mild Spanish OR, such as Linguica OR diced smoked ham; 1/2 teaspoon sazon seasoning; 1/2 cup frozen peas; Spice Islands Cilantro Fresh; lemon wedges Fresh

Servings: persons

4 ounces shrimp fresh, 36 to 40 count
1 pound white fish firm, dense, 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(R) SobrecitosTM Chicken Flavor Bouillon Packets
4 teaspoons Mazola(R) Chicken Flavor Bouillon Powder
4 cups tap water
1 Spice Islands Bay Leaves
2 tablespoons Mazola Corn Oil
1 1/2 cups arborio uncooked, medium grain rice such as Valencia OR, 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 portuguese chorizo sliced cured mild Spanish OR, such as Linguica OR diced smoked ham
1/2 teaspoon sazon seasoning
1/2 cup frozen peas
Spice Islands Cilantro Fresh
lemon wedges Fresh

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.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces shrimp fresh, 36 to 40 count, 1 pound white fish firm, dense, such as snapper OR cod, 8 ounces mussels cleaned and tightly closed, 8 ounces clams cleaned and tightly closed, and more.

Yes, Caribbean Seafood Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Seafood Paella

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