Chilean Seafood Paella: A Fresh and Flavorful Lunch Dish for Food Lovers

Allergens

Shellfish (mussels and clams)

Ingredients

• 2 cups Arborio rice
• 4 cups fish or seafood stock
• 1 cup chopped tomatoes
• 1/2 cup white wine (optional)
• 1/2 teaspoon saffron threads
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 cup frozen peas
• 1 lb shrimp, peeled and deveined
• 1 cup mussels, cleaned and scrubbed
• 1 cup clams, cleaned and scrubbed
• 3 tablespoons olive oil
• Fresh parsley, chopped for garnish

Instructions

1. In a large pan, heat the olive oil over medium heat. Add Arborio rice and stir until lightly toasted. Pour in white wine (if using) and cook until absorbed. Stir in saffron threads, smoked paprika, cumin, black pepper, and sea salt. Gradually add fish or seafood stock, stirring constantly until absorbed. Add chopped tomatoes and frozen peas to the rice mixture. Layer shrimp, mussels, and clams on top of the rice, ensuring they are evenly distributed. Cover the pan and cook for about 20 minutes or until the rice is tender and cooked through. Garnish with fresh parsley before serving.

Chef’s Insight

The key to perfecting this Chilean seafood paella is in the layering of flavors and textures. Ensure each ingredient is cooked evenly and allowed to meld together for a truly delicious dining experience.

Notes

Feel free to customize this dish by adding additional seafood or vegetables according to your preferences.