Caribbean Style Seafood Paella

Ingredients

While the Spanish paella is traditionally made with saffron and Spanish ingredients, this Caribbean adaptation infuses the dish with tropical flavors. The use of coconut milk, scotch bonnet peppers, and local seafood adds a distinct Caribbean twist to the classic paella. The result is a vibrant and aromatic dish that captures the essence of Caribbean cuisine. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.) 1 pound (450g) mixed seafood (shrimp, mussels, squid, etc.)
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or skillet, heat the vegetable oil over medium heat.
2. 2.
   Add the diced onion, minced garlic, diced red bell pepper, and minced scotch bonnet pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the ground turmeric, ground allspice, and paprika. Cook for another minute to release the flavors.
4. 4.
   Add the diced tomatoes and cook for 2-3 minutes until they start to break down.
5. 5.
   Pour in the coconut milk and fish or seafood stock. Bring to a simmer.
6. 6.
   Stir in the long-grain rice and season with salt and pepper. Cover and cook for 15 minutes, or until the rice is almost tender.
7. 7.
   Add the mixed seafood and frozen peas. Stir gently to combine. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is fully tender.
8. 8.
   Remove from heat and let the paella rest for 5 minutes.
9. 9.
   Garnish with chopped fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Use gloves when handling and mincing the pepper to avoid skin irritation.
• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the paella.

Tips & Tricks

• For a spicier kick, leave the seeds in the scotch bonnet pepper.
• If you prefer a milder flavor, substitute the scotch bonnet pepper with a milder chili pepper.
• Use a wide and shallow pan to ensure the rice cooks evenly.
• Allow the paella to rest before serving to allow the flavors to meld together.
• Serve with a squeeze of fresh lime juice for an extra burst of Caribbean flavor.

Serving advice

Serve the Caribbean Style Seafood Paella hot, garnished with fresh cilantro. Accompany it with lime wedges for squeezing over the paella to enhance the flavors.

Presentation advice

Present the paella in the paella pan or a large serving dish, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some additional chopped cilantro on top for an added touch of freshness.