Seafood Paella

Paella became a famously growing recipe in the Caribbean with the arrival of Christopher Columbus in 1492 when he brought the Spanish cuisine with him. This popular Spanish dish has become a favorite in the Dominican Republic, Puerto Rico and Cuba. Recreate your unforgettable vacation memories with this mouth watering Caribbean style Paella recipe.


  • 2 Tablespoons Canola oil

  • 1 medium onion, finely chopped

  • 6 garlic cloves, peeled & crushed

  • 2 medium tomatoes, small diced

  • 1 sweet red pepper, seeded, cut into thin strips

  • 1 sweet orange pepper, seeded, cut into thin strips

  • 2 cups parboiled rice, unwashed

  • ¾ cup white wine

  • 3.5 cups low sodium chicken broth

  • 2 Tablespoons Island Spice Fish Seasoning

  • ½ Teaspoon Spanish saffron threads

  • Salt & Pepper to taste

  • ½ cup frozen green peas

  • ½ lb. raw scallops, washed

  • 1 lb. raw large shrimps, washed & deveined

  • 1 lb. muscles

  • 1 lb. clams

  • 1 lb. calamari

  • 2 lobster tails, split or ½ lb. white fish fillets (mahi mahi, snapper..)

  • 1 Tablespoon olive oil

  • 2 Tablespoons freshly squeezed lime juice


In a very large pan or paella pan, preheated over medium-high heat, add canola oil, chopped onions, crushed garlic and sauté for 2-3 minutes. Add diced tomatoes and let mix boil and caramelize then follow by adding sweet red and orange peppers. Fold in the rice then add white wine at medium heat. Stir the mix occasionally and when the rice starts to absorb the wine, pour in chicken broth followed by fish seasoning, saffron threads, salt & pepper. Let the liquids come to a boil, then put the heat at low and cover the pan to let the rice cook for at least 20 minutes. If you are using fish fillets instead of lobster tails, in a small separate pan, sear fish fillets at medium heat 3 minutes on each side then set aside in a plate.10 minutes before the rice is fully cooked, add green peas, scallops, shrimps and lobster tails or fish fillets tucking them into the rice then cover the pan again. Let cook for 10 minutes or until the seafood is cooked and rice is fluffy. Remove the pan from heat, drizzle in little olive oil followed by lime juice, cover it then let stand for another 10 minutes before serving.

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Montreal, QC H4K 2E7

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