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Caribbean Seafood Paella

MAZOLA® CORN OIL
19Ingredients
88Minutes
Read Directions

Description

The seafood is steamed separately in a seasoned broth so it remains tender. Try adding any favorite, fresh seafood for your own unique recipe.

Ingredients

US|METRIC
  • 4 ounces shrimp (fresh, 36 to 40 count)
  • 1 pound white fish (firm, dense, such as snapper OR cod)
  • 8 ounces mussels (cleaned and tightly closed)
  • 8 ounces clams (cleaned and tightly closed)
  • 1 teaspoon sazon seasoning (with annatto)
  • 2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • 4 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 4 cups tap water
  • 1 Spice Islands Bay Leaves
  • 2 tablespoons Mazola Corn Oil
  • 1 1/2 cups arborio (uncooked, medium grain rice such as Valencia OR, rinsed and drained)
  • 1 cup sofrito (see recipe below)
  • 1 1/2 cups diced bell pepper (red, yellow and/or green)
  • 1 tablespoon tomato paste
  • 1 cup portuguese chorizo (sliced cured mild Spanish OR, such as Linguica OR diced smoked ham)
  • 1/2 teaspoon sazon seasoning
  • 1/2 cup frozen peas
  • Spice Islands Cilantro (Fresh)
  • lemon wedges (Fresh)
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    Made it

    Directions

    1. Clean shrimp and fish thoroughly and pat dry using paper towels. Keep mussels and clams on ice until ready to cook. Place shrimp and fish on a large plate; sprinkle with sazon seasoning and set aside.
    2. Stir bouillon into hot water to make broth; add bay leaf and set aside.
    3. Heat oil in a very large, deep-sided skillet over medium high heat. Add rice and cook for 3 to 4 minutes or until rice just begins to brown. Add sofrito, peppers, tomato paste, chorizo and sazon. Stir to combine and continue cooking for 1 more minute.
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