Divi Little Bay’s Executive Chef, Julio Haynes, is excited to add Paella to the Mix at Oceans dinner specials rotation. Here, he shares his favorite seafood paella recipe. Be sure to stop by Mix on Thursday evenings to try it yourself with a nice glass of sangria!
Seafood Paella
Ingredients:
- 6pc – 16/20 Shrimp
- 4 oz – Yellowtail Snapper
- 1 tbsp – Olive Oil
- 4 oz – Yellow Onions
- 15 oz – Paella Rice
- 1/4 head – Garlic
- 1 tbsp – Smoked Paprika
- 1 tsp – Cayenne Pepper
- 1 oz – Saffron
- 4 oz – Cherry Tomatoes
- 8 oz – Blue Shell Mussels
- 4 oz – Green Peas
- 4 oz – Clams
- 2 oz – Parsley
- 1 Star Anise
- 6 oz – Chicken Stock
- 1 Lemon Wedge
Directions:
Snapper:
Season with a pinch of salt and pepper, then pan-fry until fully cooked, ensuring the skin is crispy.
Shrimp:
Saute in a hot, sizzling pan. Lightly season, add finely chopped shallots, and deglaze with white wine.
Blue Shell Mussels & Clams:
Heat olive oil in a pan, then saute the mussels and clams until they fully open. No additional seasoning is needed, as the shellfish provide their own natural flavors.
Paella Rice:
In a large saucepan, combine water, saffron, and chicken stock. Add the rice and bring to a simmer. Keep warm over low heat, cooking slowly until ready. Finally, mix in the green peas along with all the other proteins and garnish with parsley and a lemon wedge. Enjoy!