Puerto Rican Style Paella

Ingredients

While the Spanish paella typically features ingredients like saffron, chorizo, and seafood, the Puerto Rican version incorporates local flavors such as sofrito, adobo seasoning, and tropical fruits. The use of pigeon peas, plantains, and a variety of seafood indigenous to Puerto Rico gives this dish a unique twist. 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 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (185g) diced tomatoes 1 cup (185g) diced tomatoes
• 1 cup (200g) short-grain rice 1 cup (200g) short-grain rice
• 1 teaspoon adobo seasoning 1 teaspoon adobo seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon saffron threads (optional) 1/4 teaspoon saffron threads (optional)
• 1 cup (150g) diced cooked chicken 1 cup (150g) diced cooked chicken
• 1/2 cup (90g) cooked shrimp 1/2 cup (90g) cooked shrimp
• 1/2 cup (90g) cooked mussels 1/2 cup (90g) cooked mussels
• 1/2 cup (90g) cooked clams 1/2 cup (90g) cooked clams
• 1/2 cup (90g) cooked lobster meat 1/2 cup (90g) cooked lobster meat
• 1/2 cup (90g) cooked squid rings 1/2 cup (90g) cooked squid rings
• 1/2 cup (90g) cooked chorizo, sliced 1/2 cup (90g) cooked chorizo, sliced
• 1/2 cup (90g) cooked ham, diced 1/2 cup (90g) cooked ham, diced
• 1/2 cup (90g) cooked bacon, crumbled 1/2 cup (90g) cooked bacon, crumbled
• 1/2 cup (90g) cooked pigeon peas 1/2 cup (90g) cooked pigeon peas
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1 lime, cut into wedges 1 lime, cut into wedges

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 26g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large paella pan or skillet, heat the olive oil over medium heat.
2. 2.
   Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes and cook for another 2 minutes.
4. 4.
   Add the rice to the pan and stir to coat it with the vegetable mixture.
5. 5.
   Pour in the chicken broth and coconut milk. Stir in the adobo seasoning, paprika, turmeric, dried oregano, salt, black pepper, and saffron threads (if using).
6. 6.
   Arrange the cooked chicken, shrimp, mussels, clams, lobster meat, squid rings, chorizo, ham, bacon, and pigeon peas on top of the rice.
7. 7.
   Place the sliced plantain on the edges of the pan.
8. 8.
   Pour the white wine over the mixture.
9. 9.
   Cover the pan and simmer for about 20-25 minutes, or until the rice is cooked and the flavors have melded together.
10. 10.
    Remove from heat and let it rest for 5 minutes.
11. 11.
    Garnish with chopped cilantro and serve with lime wedges.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin for a sweeter flavor. If you prefer a firmer texture, use green plantains instead.
• Pigeon peas — If using canned pigeon peas, rinse them thoroughly before adding to the dish to remove excess sodium.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a smoky flavor, grill the chicken, shrimp, and other seafood before adding them to the paella.
• If saffron is not available, you can substitute it with a pinch of ground turmeric for a similar yellow color.
• To make the dish spicier, add a chopped jalapeno or a sprinkle of cayenne pepper.
• Serve the paella with a side of tostones (fried plantains) for an authentic Puerto Rican experience.
• Leftover paella can be refrigerated and enjoyed the next day. The flavors will continue to develop and intensify.

Serving advice

Serve the Puerto Rican Style Paella hot, garnished with fresh cilantro and accompanied by lime wedges. The vibrant colors and aromatic flavors make it a centerpiece dish for any gathering or special occasion.

Presentation advice

Present the paella in the traditional paella pan or a large serving platter. Arrange the colorful ingredients on top of the rice, showcasing the variety of seafood, meats, and plantains. Sprinkle fresh cilantro over the dish for a pop of green.