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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Fan Kakegurui
[email protected]This paella is a great way to get your kids to eat seafood.
nairobi Sisterlocks
[email protected]I'm on a low-carb diet, so I made this paella with cauliflower rice instead of regular rice. It was a great way to enjoy paella without all the carbs.
Leonel Peralta
[email protected]I'm a vegetarian, so I made this paella with tofu and vegetables. It was amazing!
Jerry Clinton
[email protected]I'm allergic to seafood, so I made this paella with chicken and vegetables instead. It was still delicious!
Kameren Steele
[email protected]I think I added too much salt to my paella. It was way too salty.
Sita Khotai
[email protected]I'm not sure what I did wrong, but my paella turned out mushy.
Richard Golden
[email protected]This paella is a great way to use up leftover seafood.
Ahmad araji - أحمد عراجي
[email protected]I'm going to try making this paella for my next party.
Tokyo Op
[email protected]This paella was so good, I ate two helpings.
Kirabo Resty
[email protected]I can't wait to make this paella again!
Phumzile Mtshali
[email protected]This paella is a great way to impress your guests.
Kasir Mahmud
[email protected]I would definitely recommend this paella to anyone who loves seafood.
Epic Jo
[email protected]This paella was a lot of work to make, but it was worth it. It was delicious!
Shafik Kajubi
[email protected]I found this paella to be a bit bland. I think it could have used more seasoning.
Roselyn Vivian
[email protected]This paella was a bit too spicy for my taste, but I still enjoyed it.
Malesa Pearson
[email protected]The rice in this paella was cooked perfectly. It was fluffy and flavorful.
Smart Investor
[email protected]The seafood in this paella was so fresh and flavorful. I loved the combination of shrimp, mussels, and calamari.
Jennlisa 97
[email protected]This was my first time making paella and it turned out great! I followed the recipe exactly and it was easy to follow.
collin moodley
[email protected]I'm not a big fan of seafood, but I really enjoyed this paella. The flavors were well-balanced and the rice was cooked perfectly.
Nikas Chichikoshvili
[email protected]This paella was a hit with my family! The seafood was cooked perfectly and the flavors were amazing. I will definitely be making this again.