Seafood Paella Recipe
Red snapper, shrimp, mussels and scallops made with saffron yellow rice and fresh herbs. Served with green plantains and sweet plantains. (serves two)
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Ingredients
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Seafood
Rice and Spices
Vegetables and Herbs
Plantains
Method
Prepare the Seafood
- 1
Sear the Seafood
In a large skillet or paella pan, heat a tablespoon of olive oil over medium heat. Add the red snapper fillets and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
- 2
Cook Shrimp and Scallops
In the same pan, add another tablespoon of olive oil and add the shrimp and scallops. Cook for 2-3 minutes until they are opaque. Remove and set aside with the snapper.
- 3
Add Mussels
Add the mussels to the pan. Cover and cook for about 3-4 minutes until they open. Discard any that do not open. Set aside with the other seafood.
Prepare the Rice
- 4
Sauté Vegetables
In the same pan, add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until softened.
- 5
Add Rice and Spices
Stir in the rice, saffron threads, smoked paprika, salt, and pepper. Cook for 1-2 minutes, stirring constantly to coat the rice with the oil and spices.
- 6
Add Chicken Broth
Pour in the chicken broth and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid.
- 7
Combine Seafood
Gently fold the previously cooked seafood back into the rice. Cook for an additional 5 minutes to heat through.
- 8
Add Peas
Stir in the peas and cook for another 2-3 minutes until heated through.
Prepare the Plantains
- 9
Fry Green Plantains
Peel and slice the green plantains into thick rounds. Heat oil in a frying pan over medium heat and fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.
- 10
Fry Sweet Plantains
Peel and slice the sweet plantains diagonally into thin slices. In the same pan, fry the sweet plantains until they are caramelized and golden. Remove and drain on paper towels.
Serve
- 11
Plate the Dish
Serve the paella hot, garnished with fresh parsley and lemon wedges on the side. Accompany with the fried green and sweet plantains.
