Mexican-style Paella

Ingredients

While the original Spanish paella typically includes saffron and chorizo, this Mexican adaptation incorporates Mexican spices like cumin, chili powder, and smoked paprika for a smoky and spicy twist. The seafood selection is also modified to include shrimp, fish, and mussels, reflecting the coastal influence of Mexican cuisine. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) white fish fillets, cut into chunks 1/2 pound (225g) white fish fillets, cut into chunks
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced red bell pepper, and minced jalapeno pepper. Sauté until the vegetables are softened.
2. 2.
   Add the Arborio rice to the skillet and stir to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice is slightly toasted.
3. 3.
   Sprinkle the cumin, chili powder, and smoked paprika over the rice. Stir well to evenly distribute the spices.
4. 4.
   Pour in the chicken broth, tomato sauce, and water. Stir to combine all the ingredients. Bring the mixture to a simmer.
5. 5.
   Reduce the heat to low and cover the skillet. Let the rice cook for 15-20 minutes, or until it is almost tender and most of the liquid has been absorbed.
6. 6.
   Add the frozen peas, shrimp, fish chunks, and mussels to the skillet. Season with salt and pepper to taste. Gently stir to incorporate the seafood into the rice mixture.
7. 7.
   Cover the skillet again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
8. 8.
   Remove the skillet from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before adding them to the paella.
• Mussels — Clean the mussels thoroughly and remove any beards before cooking.
• Arborio rice — Rinse the rice before using to remove excess starch and prevent clumping.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Tomato sauce — Use a good quality tomato sauce for the best flavor.

Tips & Tricks

• For a smokier flavor, you can use chipotle powder instead of regular chili powder.
• If you prefer a vegetarian version, you can omit the seafood and add more vegetables like corn and zucchini.
• To achieve the traditional socarrat (crispy bottom layer), increase the heat to medium-high for the last few minutes of cooking, being careful not to burn the rice.
• Serve the paella with a side of Mexican hot sauce for an extra kick of flavor.
• Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Mexican-style paella hot, garnished with fresh cilantro and accompanied by lime wedges. This dish is perfect as a main course for a festive Mexican-themed dinner party or as a centerpiece for a family gathering. Serve it with a side of Mexican hot sauce for those who enjoy an extra spicy kick.

Presentation advice

Present the Mexican-style paella in a large paella pan or a colorful serving dish to showcase its vibrant colors and enticing aroma. Sprinkle some chopped fresh cilantro on top for a pop of green. Arrange lime wedges around the dish for guests to squeeze over their servings, adding a refreshing citrus twist.