Prep 30 mins
Cook 45 mins
On a recent trip to Puerto Vallarta, I had the opportunity to watch a chef make a lovely paella. Sadly, a typical paella recipe involves food I can't eat, so like many of my recipes, this is a modified version designed with my allergies in mind. 1. You will need a very large pan for this recipe. A good paella pan is preferable, but any wide, deep pan will do. 2. Goya Sazón with Azafrán is an inexpensive alternative to pure saffron which can be found in the Spanish or Mexican food section of some grocery stores. If it's not available locally, you can use a few pinches of saffron instead. Put the saffron into the cup of chicken broth before you start chopping your veggies, and it'll have plenty of time to soak out the full flavor. 3. Since cold steamed lobster and crab are generally what's available locally, I just throw them in when I put in the tomatoes and peas to warm them up. But for this recipe, I noted the places where raw crab and lobster should be added, to be true to the chef's directions.
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 green bell peppers, diced
- 2 garlic cloves, minced
- 1 (3 5/8 ounce) packet sazon goya with azafran
- 3 cups long grain rice
- 6 cups chicken stock
- 1 cup dry white wine
- 2 cups peas
- 1 medium tomatoes, diced
- 1⁄2 lb shrimp, peeled and deveined
- 1 lb crab legs
- 1⁄2 lb tuna, diced
- 1 lobster tail
- salt and pepper
- Saute onions, bellpeppers, garlic, and crab legs in olive oil until onions are translucent.
- Add rice to pan. Saute, stirring frequently, until rice turns golden brown.
- Mix Sazón packet with 1 cup of the chicken stock.
- Add wine and Sazón mixture to pan. Stir until liquid is absorbed.
- Add chicken stock, shrimp, and tuna. Stir once, lay lobster on top, making sure to submerge the exposed meat, then cover.
- Cook for 15 minutes. Do not uncover the pan during this time.
- Add peas and tomato. Recover and cook for an additional 5 minutes.