ORLANDO, Fla. — If you're looking to get into that island state of mind, we just may have the solution for you: Seafood paella, a staple of the International Drive Bahama Breeze.

Seafood Paella

Inspired by Bahama Breeze’s Menu


For Seafood:

·         2 tbsp. olive oil

·         1 tbsp. salt and pepper

·         ½ tsp. fresh ground black pepper

·         1 lb chicken thigh meat, cut 1″ cubes

·         1 cup yellow onions, ½ inch diced

·         1 cup green bell peppers, ½ inch diced

·         1 tbsp. fresh garlic, minced

·         1 lb. bay scallops

·         1 lb. medium shrimp, peeled and deveined (reserve shells for saffron-shrimp stock)

·         1 cup Spanish chorizo pork sausage, cut into medium dice

·         24 black mussels, cleaned and rinsed, beard removed

·         1 pound fresh, firm fish (Mahi Mahi works well), cut into 1 inch pieces

·         Saffron-shrimp Stock (see recipe below)

·         2 cups short grain rice – Bomba if available

·         ½ cup green peas, cooked

·         1 cup Roma tomatoes, ½″ diced


For Saffron-Shrimp Stock (yields 4 ½ cups):

·         1 tbsp. olive oil

·         2 garlic clove, minced

·         ½ cup yellow onions, diced ½ inch

½ cup carrots, diced ½ inch

·         ½ cup celery, diced ½ inch

·         Shrimp shells, from the peeled shrimp

·         1 tbsp. tomato paste

·         1 tsp. fresh thyme leaves

·         1 tbsp saffron

·         2 quart water

·         2 bay leaves

·         10 white peppercorns



Saffron-Shrimp Stock:

  • Heat oil in a medium-sized pot and add the garlic, onions, carrots, celery and shrimp shells.
  • Sauté until the vegetables are cooked and the shrimp shells turn red in color.
  • Add the tomato paste.
  • While constantly stirring with a cook's spoon, sauté for 30 seconds.
  • Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
  • Strain the stock through a fine mesh sieve.
  • Set aside and keep warm for paella.


Seafood Paella:

  • Season chicken and seafood with salt and pepper.
  • Heat the oil in a large skillet, then add the seasoned chicken, onions, bell peppers and garlic.
  • Sear until the chicken is lightly browned.
  • Add the scallops, shrimp and chorizo, and sear for 1 minute.
  • Add rice and enough saffron shrimp stock to cover ingredients, bring to a simmer
  • When stock is absorbed add more stock; continue adding more stock until the rice is cooked.
  • After 20 minutes add mussels, peas and tomatoes
  • Continue to simmer until the rice is cooked.


Recipe serves eight.