Delicious Bahama Breeze Seafood Paella Recipe

If you’re craving a taste of the Caribbean, this Bahama Breeze-style seafood paella is just what you need. I first tried this dish during a beach vacation, and I couldn’t wait to recreate those sunny flavors at home. The combination of perfectly cooked rice, fresh seafood, and warm spices brings back memories of ocean breezes and island time.

What I love most about this paella is how it brings everyone to the table. It’s one of those dishes that looks fancy but isn’t complicated to make. I usually prep all my seafood and vegetables before I start cooking, which makes the whole process feel less overwhelming. Sure, it takes a bit of time, but the results are worth every minute.

And here’s a little secret – while traditional paella uses specific ingredients, this version is pretty forgiving. Don’t stress if you can’t find exact seafood matches. The beauty of this dish is making it your own while keeping those Caribbean-inspired flavors we all love from Bahama Breeze.

What Kind of Rice Should I Use?

For authentic paella, short-grain rice is absolutely essential – it’s the foundation of this classic Spanish dish. Bomba rice is the traditional choice because it can absorb nearly three times its volume in liquid while maintaining its shape and not becoming mushy. If you can’t find Bomba, other Spanish short-grain varieties like Calasparra will work well, or you can substitute with Italian Arborio rice in a pinch. Just avoid using long-grain rice, as it won’t give you that distinctive paella texture where the grains stay separate but creamy. Remember to never rinse your paella rice before cooking – you want to keep all that natural starch that helps create the perfect texture.

Options for Substitutions

While paella is a traditional dish with some key ingredients, there’s room for flexibility with several components:

• Short-grain rice: Bomba rice is ideal, but Calasparra or Arborio rice work well too. Avoid long-grain rice as it won’t give you the right texture. The rice choice is crucial for authentic paella, so stick to short-grain varieties.
• Seafood mix: You can adjust the seafood based on what’s fresh and available. Swap mussels with clams, use cod or sea bass instead of mahi-mahi, and if bay scallops aren’t available, cut sea scallops into smaller pieces.
• Spanish chorizo: If you can’t find Spanish chorizo, use Portuguese linguiça or even andouille sausage. Don’t use Mexican chorizo – it’s too soft and has a different flavor profile.
• Saffron: While saffron gives paella its signature color and flavor, you can use turmeric in a pinch. Use about 1/4 teaspoon turmeric for every pinch of saffron, but know the flavor won’t be quite the same.
• Green peas: Fresh or frozen peas both work well. You can also swap them with green beans cut into small pieces.
• Bell peppers: Any color bell pepper works fine – red, yellow, or orange can replace the green ones. You can even mix different colors for a nice look.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paella is achieving that perfect socarrat (crispy bottom layer of rice) – to get this right, resist the urge to stir the rice once you’ve added the stock, and keep the heat steady on medium-low for the last 10 minutes of cooking. Another common mistake is overcrowding the pan with seafood, which can lead to uneven cooking – instead, add the seafood in stages, starting with the longest-cooking items like chicken and finishing with quick-cooking shrimp and mussels. The rice-to-liquid ratio is crucial for perfect paella – use 2 cups of stock for every cup of rice, and make sure your stock is hot when you add it to prevent the rice from cooking unevenly. For the best flavor development, don’t rush the sofrito (onion, pepper, and garlic base) – let it cook slowly for at least 10-15 minutes until the vegetables are soft and fragrant.

What to Serve With Seafood Paella?

Since paella is already packed with protein, veggies, and rice, you’ll want to keep the sides simple and light. A crusty loaf of Spanish bread works perfectly for soaking up the flavorful saffron broth, while a simple green salad dressed with olive oil and lemon juice adds a fresh contrast to the rich seafood flavors. I like to serve some lemon wedges on the side – a squeeze of fresh citrus really makes all the seafood flavors pop. For drinks, you can’t go wrong with a chilled Spanish white wine like Albariño or a pitcher of sangria to complete your meal.

Storage Instructions

Keep Fresh: You can keep your seafood paella in an airtight container in the fridge for up to 2 days. The rice might absorb more of the liquid during storage, but that’s totally normal. Just note that seafood is best enjoyed within 24 hours for the freshest taste and safest consumption.

Make Ahead: While paella is best served fresh, you can prep some components ahead of time. Make the saffron-shrimp stock up to 2 days in advance and store it in the fridge. You can also chop all your vegetables and store them in separate containers a day before cooking.

Warm Up: To enjoy leftover paella, gently heat it in a pan over medium-low heat with a splash of stock or water to prevent the rice from drying out. Stir occasionally and heat just until warmed through – avoid overcooking the seafood. The microwave works too, but use medium power and heat in short intervals while stirring.

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-200 g
• Fat: 90-110 g
• Carbohydrates: 250-270 g

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon salt and pepper mixture
• 1/2 teaspoon freshly ground black pepper
• 1 pound chicken thighs, cubed (1 inch pieces)
• 1 cup diced yellow onions (1/2 inch pieces)
• 1 cup diced green bell peppers (1/2 inch pieces)
• 1 tablespoon minced fresh garlic
• 1 pound bay scallops
• 1 pound medium shrimp, peeled and deveined (keep shells for saffron-shrimp stock)
• 1 cup diced spanish chorizo sausage
• 24 black mussels, cleaned, rinsed, with beards removed
• 1 pound firm fresh fish (such as mahi mahi), cut into 1 inch cubes
• Saffron-shrimp stock (see recipe below)
• 2 cups short-grain rice (bomba if available)
• 1/2 cup cooked green peas
• 1 cup diced roma tomatoes (1/2 inch pieces)
• **for saffron-shrimp stock (makes 4 1/2 cups):**
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1/2 cup yellow onion, diced (1/2 inch pieces)
• 1/2 cup carrots, diced (1/2 inch pieces)

Step 1: Prepare the Saffron-Shrimp Stock

Begin by heating olive oil in a medium-sized pot over medium heat.

Add minced garlic, diced onions, diced carrots, diced celery, and shrimp shells to the pot.

Sauté the mixture until the vegetables are softened, and the shrimp shells have turned red.

Next, stir in tomato paste and continue to sauté for an additional 30 seconds, ensuring constant stirring to prevent burning.

Add the remaining ingredients: thyme, saffron, water, bay leaves, and white peppercorns.

Bring this mixture to a boil.

Once boiling, reduce the heat and let it simmer for 20 minutes.

After simmering, strain the stock through a fine mesh sieve and set aside, keeping it warm for later use.

Step 2: Season and Sear the Chicken and Vegetables

For the seafood paella, begin by seasoning the chicken pieces and seafood with salt and pepper to taste.

In a large skillet, heat olive oil over medium-high heat.

Add the seasoned chicken, along with diced onions, diced bell peppers, and minced garlic.

Sear this mixture until the chicken is lightly browned, which helps to develop flavor and texture.

Step 3: Cook the Seafood and Chorizo

Add bay scallops, shrimp, and chorizo to the skillet with the chicken and vegetables.

Sear for about 1 minute until the seafood begins to cook slightly and the chorizo releases its oil and flavors into the dish.

Step 4: Incorporate Rice and Stock

Stir in the rice, making sure it mixes well with all the seared ingredients.

Add enough of the saffron-shrimp stock prepared earlier to cover all the ingredients in the skillet.

Bring the mixture to a gentle simmer, allowing the rice to absorb the flavorful stock and cook thoroughly.

Step 5: Simmer and Finalize the Paella

Let the paella continue to cook over low heat, avoiding any stirring, to allow a crust, known as “socarrat,” to form on the bottom of the pan.

Once the rice is tender and has absorbed most of the liquid, the paella is ready to serve.

Garnish with a sprinkle of fresh herbs or a slice of lemon, if desired, and enjoy your homemade seafood paella.