Island-style Seafood Paella

Indulge in the flavors of the South Pacific with this Island-style Seafood Paella. This dish is a delicious combination of fresh seafood, aromatic spices, and tropical ingredients, perfect for a special occasion or a relaxing weekend meal.

Island-style Seafood Paella

Ingredients

  • 1 cup jasmine rice
  • 1 lb mixed seafood (shrimp, mussels, squid)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 tomato, diced
  • 1 cup coconut milk
  • 2 cups seafood or chicken broth
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp saffron threads
  • 1/2 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large paella pan or skillet, heat some oil over medium heat. Add the onion and garlic, and sauté until fragrant.
  2. Add the red bell pepper and tomato, and cook until the vegetables are softened.
  3. Stir in the rice, turmeric, paprika, and saffron threads, and cook for a few minutes to toast the rice and spices.
  4. Pour in the coconut milk and broth, and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the rice is almost tender.
  5. Add the mixed seafood and frozen peas to the pan, and continue to cook until the seafood is cooked through and the rice is tender.
  6. Season with salt and pepper, and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Paella pan or large skillet Cooking spoon Measuring cups and spoons

Tools

Stove Cutting board Knife Serving platter

Serving suggestions

Serve the Island-style Seafood Paella with a side of fresh tropical fruit salad and a glass of chilled white wine for a complete dining experience.

Tips & tricks

For an extra touch of island flavor, add some diced pineapple or mango to the paella during the last few minutes of cooking.

Cost

$25