MEXICAN SEAFOOD PAELLA
On a recent trip to Puerto Vallarta, I had the opportunity to watch a chef make a lovely paella. Sadly, a typical paella recipe involves food I can't eat, so like many of my recipes, this is a modified version designed with my allergies in mind. 1. You will need a very large pan for this recipe. A good paella pan is preferable, but any wide, deep pan will do. 2. Goya Sazón with Azafrán is an inexpensive alternative to pure saffron which can be found in the Spanish or Mexican food section of some grocery stores. If it's not available locally, you can use a few pinches of saffron instead. Put the saffron into the cup of chicken broth before you start chopping your veggies, and it'll have plenty of time to soak out the full flavor. 3. Since cold steamed lobster and crab are generally what's available locally, I just throw them in when I put in the tomatoes and peas to warm them up. But for this recipe, I noted the places where raw crab and lobster should be added, to be true to the chef's directions.
Provided by Jennifer Cross
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, bellpeppers, garlic, and crab legs in olive oil until onions are translucent.
- Add rice to pan. Saute, stirring frequently, until rice turns golden brown.
- Mix Sazón packet with 1 cup of the chicken stock.
- Add wine and Sazón mixture to pan. Stir until liquid is absorbed.
- Add chicken stock, shrimp, and tuna. Stir once, lay lobster on top, making sure to submerge the exposed meat, then cover.
- Cook for 15 minutes. Do not uncover the pan during this time.
- Add peas and tomato. Recover and cook for an additional 5 minutes.
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[email protected]This paella was very good, but I would have liked it more if it had more seafood.
Dewan Rafi
[email protected]This paella was a bit too salty for my taste, but I still enjoyed it. I would recommend using less salt next time.
Abdullah Shafiq
[email protected]I made this paella for a special occasion and it was a hit! Everyone loved it and I received many compliments.
Anwar Maqsood
[email protected]This paella was a bit time-consuming to make, but it was worth it. The flavors were incredible and the seafood was cooked perfectly.
Charles Simmons
[email protected]I've tried many paella recipes, but this one is by far the best. The combination of flavors is perfect and the seafood is cooked to perfection.
Neo Madam
[email protected]This paella was easy to make and very delicious. I would definitely recommend it to anyone looking for a seafood paella recipe.
Stephen Hearst
[email protected]I made this paella with shrimp, mussels, and clams. It was so good! The seafood was cooked perfectly and the broth was flavorful.
Ladan Wehliye
[email protected]This paella was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder next time.
Tomeics Hicks
[email protected]I've made this paella several times now and it's always a winner. It's a great way to use up leftover seafood.
Rajendra Thapa
[email protected]This was my first time making paella and it turned out great! The instructions were easy to follow and the dish was delicious.
Md Ali Hussain
[email protected]I made this paella for a party and it was a huge hit! Everyone loved it. The saffron gave it such a beautiful color and flavor.
Joe Anzalone
[email protected]This paella was amazing! The flavors were so well-balanced and the seafood was cooked perfectly. I will definitely be making this again.