Caribbean Paella Recipe
Caribbean Paella recipe (Seafood paella): a favorite in Punta Cana
If you have a paella pan use it for this Caribbean paella recipe, if not any casserole dish that
can go on the stove top and in the oven will do.
Preheat oven to 400 degrees celsius
- 1 ½ cups of a firm white fish cut into chunks (in Punta Cana would probably be Dorado,
but Monkfish or Cod would be fine)
- 5 baby squid: cleaned and cut into strips
- 1 cup cleaned shrimp
- A couple dozen mussels or clams
- 6 cloves of garlic
- 1 sweet pepper: julienned
- 1 small red onion: finely chopped
- 4 small tomatoes cut in quarters
- j cup of shredded coconut (optional)
- 1 cup of criolla (rice)
- 2 cups of fish stock
- ½ cup of white wine
- 4 tablespoons oil
- ½ tspn saffron
- Pinch of dried chilis
- Salt & pepper to taste
Heat the fish stock (close to boiling): add the saffron and the dried chilis and set
Season the fish with salt & pepper
Saute (with 4 tblspns of oil) fish with onion, pepper, coconut for five minutes
Add tomatoes, squid, and j of the shrimp
Stir in rice making sure that it all gets coated with juices from the pan.
Add fish stock and wine
Loosely cover with tin foil and cook in over for around 40 minutes
Remove from oven and add remaining shrimp and the mussels or clams (push mussels lightly into
Return to oven for another ten minutes.
You cannot screw this dish up; the only thing you need to worry about is the amount of liquid.
If the dish hasn’t absorbed all the liquid yet leave it in for awhile. If it is already dry when
you go to add the shrimp and mussels add ½ a cup of water. Taste the rice to make sure it’s
You can put everything in the oven at the same time, but the shrimp and mussels tend to dry
out a little bit (which is in authentically Dominican recipes). If you like your clams very
fresh – you can steam them open and place them over the top before serving.
Hope you enjoy making this Caribbean paella recipe, let me know how it goes!
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