Seafood Paella

Leftover Seafood never tasted so good.

Outdoor eating at its finest! Bueno bueno!

We were inspired to create these seafood dishes after our recent trip to Cuba. The Cubans know how to cook up delightful seafood dishes. The secret to this tasty paella is the stock. You can use a flavourful seafood stock which incorporates the shells which would normally be thrown out. Substitutes include chicken or vegetable stock. We love using our leftovers in paella. Use whatever you have on hand in the fridge, pantry or freezer. Get the whole family involved in this ‘bueno, bueno’ feast.

Brown the rice in olive oil until golden

Cover & the magic begins

Add stock, seafood shells and spices. Simmer and stir.

Add Final Touches

Our faves: Cooked chicken, jerk chicken sausage, peppers and fresh herbs

Serve Warm in Pan

Wait for the Oohs and Ahhs

Seafood Paella Recipe

1.5 cups of uncooked rice
4 to 6 cups seafood stock with lobster shells (chicken or vegetable stock substitute )
1 onion (diced)
3 cloves garlic (minced) 1 small tomato (diced) or 2 tbsp tomato paste
Chilli pepper flakes to taste
1/2 tsp paprika and a pinch saffron (optional)
Sea salt and black pepper to taste
1 to 2 tbsp dried parsley or dried herb
1 lemon juiced and zested
1 diced sweet pepper
1 cup diced asparagus or veggies
Organic jerk chicken sausage , browned and sliced -optional
Chicken breast, seasoned to your liking and cubed -optional
White wine, as desired
Minced parsley, chives, green onions or fresh herbs of choice

On medium heat, add olive oil to large frying pan (non-stick titanium is preferred). Add onions and brown slightly. Add uncooked rice to pan and stir occasionally until golden brown, approximately 5 minutes. Add tomatoes, chilli pepper flakes, garlic, paprika and dry spices to taste. Add seafood stock with lobster shells (Add water or additional stock as needed). Bring to boil for 2 to 5 minutes. Add lemon juice and zest. Cover and let simmer on low to medium heat for 20 minutes. Add a dash or two of white wine as desired. Stir occasionally so the rice doesn't stick to the pan.
Remove seafood shells from the pan. Add in chicken, sausage, diced veggies, fresh herbs and green onions.Cook until rice is soft. Simmer on low for 2 to 5 minutes. Fluff with a fork. Serve warm directly from the pan.

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