Easy Asian Seafood Paella

  • Yield 6-8 servings

Like its Spanish cousin, this paella is brimming with seafood and spicy chorizo. The dish is a spectacular presentation and a meal-in-one feast.

Photo by Romulo Yanes


1 pound skinless cod, red snapper, or other firm-fleshed fish fillets
1 pound sea or bay scallops, rinsed and drained
3/4 cup red wine or sake, or dry white wine
2 tablespoons minced ginger
12 ounces smoke Spanish chorizo
2 tablespoons olive or canola oil
1 large yellow onion, chopped
2 1/2 tablespoons minced garlic
2 pieces roasted red peppers from a jar, cut into 1/4-inch dice
1 1/2 cups raw white basmati rice
2 cups reduced-sodium chicken broth
1 -- (14-ounce) diced tomatoes in juice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro (optional)


  1. Cut the fish fillets into thin 1-inch squares, and cut the large scallops horizontally in half. In a bowl, mix the fish and scallops with the rice wine and ginger. Cut the chorizo on the diagonal into 1 1/4-inch-thick slices.
  2. Heat a large heavy skillet with a lid over medium-high heat. Add the chorizo and cook, stirring occasionally, for about 3 minutes, until the fat begins to render and the sausage slices become brown. Remove with a slotted spoon and drain on paper towels. Cut the chorizo into 1/2-inch dice.
  3. Drain the fat from the skillet and discard. Reheat the skillet with the oil over medium heat until very hot, about 30 seconds. Add the onion and garlic and stir-fry until translucent, about 5 minutes. Add the cooked chorizo, red peppers, and rice and stir to coat. Drain the wine from the seafood into the pan, then scrape up the browned bits from the bottom of the pan. Add the chicken broth, tomatoes with juice, salt, and pepper. Bring the mixture to a simmer and cover the skillet tightly. Cook for about 12 minutes.
  4. Add the fish and scallops and mix. Cover tightly again and cook for 5 to 7 minutes, until the seafood is cooked. Test the fish for doneness by cutting into a chunk; it should be flaky. Scatter the edamame over the top and sprinkle with the cilantro, if using. Cover and cook 1 minute more, then serve immediately.
-Reprinted from: Simple Asian Meals © 2012 by Nina Simonds. Permission granted by Rodale, Inc. Available wherever books are sold.



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