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Easy Seafood Paella

paella in large pan with a bottle of nam prik chili sauce

Rice is a staple in our household. As we eat rice almost everyday, it can get kind of boring when it's just steamed. Cooking rice separate from several side dishes can also be a chore, especially on a busy weeknight. Because of these reasons, I'm always looking for new ways to spruce up my rice dishes. Apart from fried rice, there isn't much out there that can be done with rice. Then I remembered paella.

Paella is a Spanish rice dish that is reminiscent of, well, Spanish rice. Except with more substance to it. This recipe is admittedly not a true paella because I didn't include any saffron in it. Not only is saffron expensive, it can also be hard to find at the local supermarket. So it's probably safe to also call this dish Spanish rice with seafood. Either way, it's spicy, it's delicious, and it's super filling. Great for the whole family or a fun get together.

 

WHAT MAKES THIS RECIPE DIFFERENT?  This recipe can be made in one large cooking pan, which makes cleaning up a breeze afterwards. More than that, this dish has got some serious heat to it! The kick comes from a mixture of both the tomato sauce and our Nam Prik Chili Sauce. You're sure to feel the spicy in this dish.

 

large pan with seafood paella and a bottle of nam prik chili sauce in the background

 


EASY SEAFOOD PAELLA

Ingredients:

  • 2 cups long grain white rice, soaked in water for 20 minutes
  • Garlic powder
  • 2.5 cubes of chicken bouillon
  • 1 can El Pato tomato sauce (yellow can)
  • 1 onion, chopped
  • 4 cups broth
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 1 tsp Nam Prik Chili Sauce
  • 1 cup frozen mixed veggies, thawed
  • 1 lb mixed seafood (I use a mixture of shrimp, calamari, scallops, and imitation crab)
 a plate of seafood paella with a bottle of nam prik chili sauce and cooking pan behind

Instructions:

  1. In a large, deep pan, sautee onion in 3 Tbsp cooking oil over medium-high heat for 2 minutes.
  2. Drain rice and add to pan. Cook for 3 minutes, stirring often.
  3. Sprinkle garlic powder to coat the rice and stir immediately to prevent the power from burning. Add broth and El Pato sauce. Bring to boil. Stir in paprika, pepper, Nam Prik Chili Sauce and bouillon cubes. Make sure the bouillon has dissolved.
  4. Add mixed veggies and seafood. Place cover over pan and reduce heat to simmer. Cook covered for 20 minutes. If there is still liquid after, cook uncovered until liquid has evaporated.
  5. Stir and serve.