Caribbean Seafood Paella

Name: Caribbean Seafood Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 1 lb large shrimp, peeled; 1 lb fresh mussels, debearded; 1 lb firm fish fillet (grouper or snapper), cut into 1-inch pieces; 1.5 cups short-grain rice; 1/2 cup onion, diced; 1/2 bell pepper (red or yellow), sliced; 2 garlic cloves, minced; 1/4 tsp saffron threads, soaked in warm water; 1 cup coconut milk; 2 cups chicken broth; 1/2 cup diced tomatoes; 1/2 cup frozen peas; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped

A vibrant one-pan rice dish loaded with shrimp, mussels, and fish in a saffron-coconut broth.

55 minMediumServes 6420 cal/serving

CaribbeanDinnerStovetopStandardGluten-Free

Ingredients

1 lb large shrimp, peeled
1 lb fresh mussels, debearded
1 lb firm fish fillet (grouper or snapper), cut into 1-inch pieces
1.5 cups short-grain rice
1/2 cup onion, diced
1/2 bell pepper (red or yellow), sliced
2 garlic cloves, minced
1/4 tsp saffron threads, soaked in warm water
1 cup coconut milk
2 cups chicken broth
1/2 cup diced tomatoes
1/2 cup frozen peas
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large paella pan or skillet over medium heat.
2

Sauté 1/2 cup diced onion and 1/2 sliced bell pepper (red or yellow) until softened, about 5 minutes.
3

Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4

Stir in 1.5 cups short-grain rice and cook for 2 minutes, stirring constantly.
5

Pour in 2 cups chicken broth and 1 cup coconut milk mixed with the saffron. Bring to a simmer.
6

Add 1/2 cup diced tomatoes and season with 1/2 tsp salt and 1/4 tsp black pepper.
7

Simmer for 15 minutes without stirring until rice is mostly tender.
8

Arrange 1 lb large shrimp, peeled, 1 lb fresh mussels, debearded, and 1 lb cut into 1-inch pieces firm fish fillet (grouper or snapper) over the rice.
9

Scatter 1/2 cup frozen peas on top and cook for 8-10 minutes until seafood is cooked through and mussels open.
10

Discard any unopened mussels. Garnish with 2 tbsp chopped fresh cilantro and serve.

Questions

How long does Caribbean Seafood Paella keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Caribbean Seafood Paella?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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