Paella Del Caribe


My Spanish ancestors considered paella one of the most elegant dishes that could be placed on a table. Naturally, every region of the world has its interpretation of this rice dish. This recipe is a favorite of most people living on the Spanish-speaking islands.


  • 1/2 cup conch
  • 1/2 cup (70-90 count) shrimp, peeled and deveined
  • 2 (7-ounce) fish fillets, cubed
  • 1 cup breast of chicken, diced
  • 1/4 cup olive oil
  • 1 tsp saffron
  • 1 cup onions, diced
  • 1 cup tomato, diced
  • 1 cup carrots, diced
  • 2 cups long grain rice
  • 12 young okra, whole
  • 1 quart chicken stock
  • 1 bay leaf
  • 2 whole cloves
  • 2 sprigs of thyme
  • 1/4 cup sliced green onions
  • 1/4 cup chopped parsley
  • 1 tbsp lime juice
  • salt and black pepper

In a 15-inch cast iron skillet, heat olive oil over medium-high heat. Add seafoods and chicken, a little at a time, until all are sautéed and cooked approximately medium-rare to medium. Add saffron, onions, tomato and carrots. Sauté 3-5 minutes or until vegetables are wilted. The saffron will give the dish a wonderful golden color and unique flavor. Add okra, chicken stock, bay leaves, cloves and thyme. Bring mixture to a rolling boil, blend well into the seasonings and meat, and reduce heat to simmer. Add green onions, parsley and lime juice. Season to taste using salt and pepper. Stir in long grain rice, blending well into the seafood mixture. Cover and cook 30-45 minutes, stirring at 15-minute intervals. Serve as a main dish.

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