PAELLA – Spanish Seafood Fried Rice


PAELLA – Spanish Seafood Fried Rice

Rice: Arguably the most important ingredient in Paella. The rice should be very absorbent short or medium-grain rice—never long-grain rice. … Stock or broth: A good stock can turn good paella into great paella. Meat-based paellas typically use chicken stock, while seafood paellas rely on fish stock.


1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional — saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
1/2 lb – 1 lb shrimp, leave shell on
1 lb scallops


Procedures: Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bouillon, chicken, peppers and saute until chicken has become white. Add tomato sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate the unwanted liquid.

Keywords: PAELLA – Spanish Seafood Fried Rice


Saut?ed Chicken, served with a red and green peppe