From Copycat Recipe Guide
Bahama Breeze Seafood Paella
Bahama Breeze features many traditional recipes from the Caribbean, including Fire Roasted Jerk Shrimp. Another example is this Bahama Breeze Seafood Paella recipe, which uses fresh fish, seafood, sausage, and chicken to make a one-pot meal featuring rice, peas, and yellow onions. This recipe also includes a homemade Saffron-Shrimp stock, which adds even more flavor to the finished dish.
|Customer service phone||(866)475-5666|
|Served as||Main dish|
|Main ingredients||Chicken breast, rice, shrimp, Chorizo, fish, mussels|
|Similar to||Red Lobster Seafood Paella|
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Bahama Breeze Seafood Paella Ingredients
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 10 oz cubed chicken breast
- 1 cup diced yellow onions
- 1 cup diced green bell pepper
- 1 tbsp fresh minced garlic
- 1 lb Bay Scallops
- 1 lb medium shrimp, shells reserved
- 1/2 cup diced Spanish Chorizo pork sausage
- 12 Black mussels, cleaned
- 1 lb firm white fish
- 4 ½ cups Saffron Shrimp Stock (recipe follows)
- 2 cups rice
- 1 cup diced Roma tomatoes
- 1/2 cup cooked green peas
Saffron – Shrimp Stock Ingredients:
- 1 tbsp olive oil
- 1 minced garlic clove
- 1/2 cup diced yellow onions
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 2 cups shrimp shells
- 1 tbsp tomato paste
- 1 tsp fresh thyme
- 1 tsp saffron
- 5 cups water
- 2 bay leaves
- 5 white peppercorns
Recipe courtesy of Bahama Breeze
Bahama Breeze Seafood Paella Recipe
- Prepare the Saffron-Shrimp Stock: Heat the olive oil over medium heat in a large cooking pot. Add garlic, onions, carrots, celery, and shrimp shells. Cook, stirring occasionally, until shells turn pink (3 to 5 minutes). Add tomato paste and stir vigorously for 30 seconds.
- Mix in the remaining ingredients, then bring the stock to a boil. Lower the heat to a simmer and cook, uncovered, for 20 minutes.
- After 20 minutes, place another large pot in the sink and then use a mesh sieve to strain the shells and vegetable pieces out of the stock. Check the amount of the strained stock to make sure it only equals 4 ½ cups. If you have more stock than that, place it back on the stove and cook until the liquid reduces further. Add a bit of water if your stock is less than 4 ½ cups.
- Now prepare the paella: Use salt and pepper to season the chicken, scallops, shrimp, mussels, and fish.
- In a heavy bottomed skillet, heat the olive oil until sizzling. Place the chicken, onions, bell peppers, and garlic in the hot pan and cook until the chicken is golden brown. Add the scallops, shrimp, and sausage, cooking for a few minutes until the color starts to turn slightly.
- While the seafood and chicken is cooking, clean the mussels thoroughly by scrubbing with a steel brush and removing the beards. You’ll be leaving the shells whole in the dish, so you want to make sure they’re clean.
- Add the mussels, fish, and the shrimp stock to the skillet. Increase the heat to a light boil then add the rice, peas, and diced tomatoes. Stir to combine the rice with the other ingredients, then lower the heat to simmer and cover the skillet with a tight-fitting lid.
- Cook for 20 minutes to completely cook the rice, stirring occasionally to scrape up bits from the pan bottom. Serve.
Traditional Seafood Paella Recipe
- If you can’t find Chorizo sausage, use Italian sausage as a handy substitute.
- Add in cleaned and halved blue crabs and clams for a heavier seafood flavor.
- According to Bahama Breeze, Mahi-Mahi is a good white fish to use in this recipe. You could also substitute monkfish if you like.