This dish looks almost like a Paella; however, it is not. Paellas are amazingly delicious. They combine several seafood with chorizo, chicken, pork, etc. However, you need to set aside time because it does takes time to make a really good one. My friends, (mother and daughter duo); Frances and Edmee are experts in making Paella.
So, I was in the mood to cook one. However, decided to develop something easier and came up with my simple recipe.
Approx. Prep and Cook Time: About 1 hour
Approximate Cost: $67.40 or $6.74 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
Servings: about 10+
1 small whole Sockeye Salmon (remove the skin, cut approx. 2” diagonal) ($18.00)
2 lb. jumbo Shrimp, clean and tails removed ($15.00)
2 boxes (8 oz. each) of Mussels meat ($10.00)
3 to 4 White fish filet cut approx. 2” diagonal (haddock, tilapia or cod) ($13.00)
1 c. Achiote seeds (.90)
1 c. Angie’s Basting Olive Oil (1/4 to marinate the seafood and ¾ c. to make achiote color) ($1.50)
2 to 3 tbsp. Angie’s dry seasoning for all the seafood to-taste ($1.00)
4 c. long grain rice ($4.00)
1 c. Seafood stock (or chicken stock) (I made mine but you can purchase it) ($2.00)
½ c. Slice Pimentos and chopped scallions to garnish ($1.00)
1 chopped Onion and 1 garlic head, chopped (or to-taste) ($1.00)
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.