Paella is a Spanish dish of saffron-flavored rice with a variety of shellfish and meats. In this recipe, annatto seed paste replaces the traditional saffron. Cuban-style paella is served in a cazuela, a round ceramic dish, unlike the flat metal pan used in Spain.

Recipe by Coastal Living March 2006


Credit: Howard L. Puckett

Recipe Summary

Makes 10 servings


Ingredient Checklist


Instructions Checklist
  • Remove casings from chorizo, and slice. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chorizo, and cook 5 minutes or until browned, stirring often. Remove chorizo; drain on paper towels. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove skin and bones, coarsely chop chicken, and set aside.

  • Add onion and bell peppers to pan; cook, scraping bits from bottom of pan, 7 minutes or until vegetables are tender. Add garlic, and cook, stirring constantly, 1 minute. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes or just until rice is tender.

  • Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat until hot. Add scallops, and cook 3 minutes on each side or until browned. Remove from pan; set aside and keep warm. Add shrimp, and cook 3 minutes, stirring frequently, until shrimp turn pink. Remove from pan; set aside and keep warm. Melt butter in skillet, add shallot, and cook 2 minutes, stirring often. Add white wine, scraping bits from bottom of pan. Add mussels; cover and cook 2 minutes or until mussels are open, discarding any that do not open.

  • Gently stir reserved chicken, scallops, shrimp, oysters, and peas into rice. Top with mussels, pouring the cooking liquid over rice.