Taiwanese-style Seafood Paella


Taiwanese-style Seafood Paella

Taiwanese Seafood Delight: A Fusion of Paella and Local Flavors

In Taiwanese cuisine, seafood plays a prominent role, making it a perfect fit for adapting the Spanish classic, Paella. This Taiwanese-style Seafood Paella combines the vibrant flavors of Taiwan with the traditional elements of the dish, resulting in a delightful fusion that will transport your taste buds to the streets of Taipei.

Jan Dec

30 minutes

25 minutes

55 minutes

4 servings


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

Shellfish, Soy

Vegan, Vegetarian, Paleo, Keto, High-protein


While the original Spanish Paella typically includes ingredients like saffron, chorizo, and bomba rice, this Taiwanese adaptation incorporates local flavors such as soy sauce, ginger, and Taiwanese rice. The dish also features a variety of seafood commonly found in Taiwanese cuisine, such as shrimp, squid, and clams. We alse have the original recipe for Paella, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 75g, 8g
  • Protein: 20g
  • Fiber: 6g
  • Salt: 2g


  1. 1.
    Rinse the Taiwanese 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 diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
  3. 3.
    Add the sliced red bell pepper, frozen peas, diced carrots, diced green beans, and diced mushrooms to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften.
  4. 4.
    Push the vegetables to one side of the pan and add the diced pineapple and tofu to the other side. Cook for another 2 minutes.
  5. 5.
    Push the pineapple and tofu to the side and add the shrimp, squid, and clams to the center of the pan. Cook until the seafood is almost cooked through.
  6. 6.
    Add the rinsed Taiwanese rice to the pan and stir well to combine with the vegetables and seafood.
  7. 7.
    In a separate bowl, mix together the soy sauce, oyster sauce, sesame oil, and five-spice powder. Pour the sauce mixture over the rice and stir to evenly distribute.
  8. 8.
    Pour the chicken broth into the pan and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  9. 9.
    Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

  • Shrimp — Make sure to devein the shrimp before using to remove the digestive tract.
  • Squid — Clean the squid thoroughly by removing the skin, beak, and internal organs before slicing.
  • Clams — Soak the clams in cold water with a pinch of salt for about 30 minutes to help remove any sand or grit.

Tips & Tricks

  • To enhance the flavor, marinate the shrimp and squid in a mixture of soy sauce, ginger, and garlic for 15 minutes before cooking.
  • Use a wide and shallow pan to ensure the rice cooks evenly and develops a delicious crust on the bottom.
  • For a spicier kick, add a dash of Taiwanese chili sauce or sprinkle some chili flakes on top before serving.
  • Feel free to customize the vegetable selection based on seasonal availability and personal preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Taiwanese-style Seafood Paella hot, straight from the pan. Squeeze fresh lime juice over each serving to add a tangy twist. Accompany the dish with a side of pickled vegetables or a refreshing cucumber salad to balance the flavors.

Presentation advice

Present the Taiwanese-style Seafood Paella in the paella pan itself, allowing guests to admire the vibrant colors and enticing aroma. Garnish with fresh cilantro leaves for a pop of green and place lime wedges around the pan for an inviting touch.