Indo-style Paella


Indo-style Paella

Spicy and Fragrant Indo Paella

In the vibrant and diverse cuisine of Indo, we have adapted the classic Spanish dish, Paella, to create a fusion of flavors that will transport you to the streets of Jakarta. This Indo-style Paella combines aromatic spices, fragrant rice, and a medley of fresh seafood and vegetables, resulting in a dish that is both comforting and exotic.

Jan Dec

30 minutes

30 minutes

60 minutes

4 servings


Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-fat


Vegan, Vegetarian, Paleo, Keto, High-protein


While the original Spanish Paella is traditionally made with saffron and a variety of meats, our Indo-style Paella incorporates Indonesian spices such as turmeric, coriander, and cumin for a vibrant and aromatic twist. We also use a combination of seafood and vegetables to create a lighter and fresher version of this beloved dish. We alse have the original recipe for Paella, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 70g, 3g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
  2. 2.
    In a large paella pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
  3. 3.
    Add the diced red bell pepper, carrot, and green beans to the pan. Cook for 5 minutes, or until the vegetables are slightly tender.
  4. 4.
    Stir in the turmeric powder, ground coriander, ground cumin, and chili powder. Cook for an additional 2 minutes to toast the spices.
  5. 5.
    Add the basmati rice to the pan and stir to coat the grains with the spices and vegetables.
  6. 6.
    Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed.
  7. 7.
    While the rice is cooking, prepare the seafood. In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the shrimp, squid rings, mussels, and clams. Cook until the seafood is cooked through and the shells of the mussels and clams have opened. Discard any unopened shells.
  8. 8.
    Once the rice is cooked, gently fold in the cooked seafood into the paella. Season with salt and pepper to taste.
  9. 9.
    Remove the paella from heat and let it rest for 5 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

  • Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
  • Seafood — Ensure the seafood is fresh and properly cleaned before cooking.
  • Turmeric powder — Be careful when handling turmeric as it can stain surfaces and clothing.
  • Mussels and clams — Discard any shells that do not open during cooking to ensure they are safe to eat.
  • Lemon wedges — Squeeze fresh lemon juice over the paella before serving to enhance the flavors.

Tips & Tricks

  • For a spicier version, add extra chili powder or fresh chili peppers.
  • Customize the vegetables by adding your favorites, such as peas or corn.
  • Use a wide and shallow pan to ensure the rice cooks evenly and develops a delicious crust on the bottom.
  • If you prefer a vegetarian version, omit the seafood and add extra vegetables or tofu.
  • Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Indo-style Paella hot, garnished with fresh cilantro and accompanied by lemon wedges. This dish is perfect for sharing with family and friends, and pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Present the Indo-style Paella in the paella pan or a large serving dish, allowing the vibrant colors of the rice, seafood, and vegetables to shine through. Sprinkle some fresh cilantro on top for an added pop of green.