Real Recipes From Real Home Cooks ®

seafood paella (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

An intimidating dish for many, but really quite easy to make. My version is spicier than most paella recipes but is very tasty. You can adjust the amount of spices you add to suit your particular taste buds. The traditional Spanish way is to cook over an open fire in a special paella pan, but this recipe easily adapts to stovetop cooking in a deep heavy skillet or Dutch oven..

(1 rating)
yield 4 -6
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients For seafood paella (sallye)

  • 2 lb
    raw shrimp, peeled and deveined
  • 1 lb
    tilapia fillets, cut into bite size pieces
  • 2 Tbsp
    olive oil
  • 1 md
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 1
    jalapeno pepper deveined & de-seeded
  • 1
    rib celery
  • 2 clove
  • 1/3 bunch
    fresh cilantro
  • 2 c
    uncooked rice (parboiled is okay)
  • 10 oz
    frozen peas
  • 4-1/2 c
    salted boiling water
  • 3
    shrimp flavored bouillon cubes***
  • 1 can
    fire roasted diced tomatoes (i use hunts)
  • 1/2 tsp
    cayenne powder
  • 1/2 tsp
  • 1 Tbsp
    smoked paprika

How To Make seafood paella (sallye)

  • 1
    PREPARE: Peel onion and cut into quarters Wash, devein and deseed red and green peppers cut into quarters Peel garlic cloves Wash rib of celery and cut into 3 or 4 equal pieces Wash 1/3 of cilantro bunch and remove stems Place all of above in food processor and pulse until coarsely diced. Note: you may have to make more than one load depending on size of your processor bowl; do not overcrowd or you will over chop Leave in bowl for the present In saucepan, bring 4-1/2 cups salted water with bouillon added to a boil ***If you can't find shrimp flavored bouillon, use 3 pkgs of shrimp seasoning from Ramen noodle packages (Don't use the noodles-save them to put in a later dish)
  • 2
    In large heavy deep skillet or Dutch oven, heat olive oil on medium high heat. When barely smoking, add veggies from food processor and cook for about two minutes until veggies begin to soften. Stir to keep from burning Add rice to vegetables and continue cooking until rice is golden brown (add a teaspoon of oil if necessary)
  • 3
    Add boiling water, tomatoes, paprika, cayenne and cumin to rice mixture. Turn heat down to low and simmer covered for about 25 minutes. Add shrimp, tilapia, frozen peas and cook 10 more minutes until shrimp and fish are done. (Shrimp will be pink and fish will be flaky)
  • 4
    Serve with crisp green salad side and a loaf of hot homemade bread or french bread warmed in oven.