Authentic Chilean Seafood Paella: A Taste of the Andes and Coast

Allergens

Fish (shellfish), Gluten (if using a gluten-containing stock)

Ingredients

• 2 cups of long
• grain rice
• 1 lb mixed fresh seafood (shrimp, mussels, clams, scallops)
• 4 cups fish stock
• 1 large onion, diced
• 2 bell peppers, diced
• 3 cloves of garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup green peas
• 1/2 cup white wine
• 1 tbsp smoked paprika
• 1 tsp saffron threads
• Salt and pepper to taste
• Olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. In a large paella pan or shallow skillet, heat olive oil over medium heat. Add onion, bell peppers, and garlic, sautéing until softened, about 5 minutes.
2. Stir in smoked paprika and saffron threads, cooking for another minute to release the flavors.
3. Add rice, stirring well to coat with the oil and spices. Toast the rice for 2 3 minutes.
4. Pour in white wine, and let it cook until absorbed, about 1 2 minutes.
5. Slowly add fish stock, ensuring the liquid covers the rice evenly. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
6. Layer seafood on top of the rice, followed by cherry tomatoes and green peas. Cover and cook for another 8 10 minutes or until the seafood is cooked through and rice is tender.
7. Remove from heat and let rest for a few minutes before serving. Garnish with fresh parsley.

Chef’s Insight

Use a mix of fresh seafood for a more flavorful dish. - Allow the paella to rest before serving, as this helps the flavors meld together.

Notes

Use fresh seafood for the best flavor and texture. - Adjust the heat according to your stove and pan to prevent burning.