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Easy Paella with a Djon Djon Twist

Paella with Conch and Shrimp

Looking for a flavorful and impressive dish that’s surprisingly simple to make? Look no further than this Easy Paella Infused with Saffron and Djon Djon! This recipe combines classic Spanish paella elements with a unique Haitian twist – the Djon Djon mushroom.

This unique twist with Djon Djon mushroom introduces a depth of umami flavor that will tantalize your taste buds.

What is Paella?

Paella is a national treasure in Spain, originating in the eastern coastal region of Valencia. It’s a one-pan wonder, showcasing an explosion of textures and flavors with rice as the foundation. While traditional paella has specific regional variations, the core concept remains the same: a celebration of fresh, seasonal ingredients cooked together in a shallow pan.

The Best Rice for Paella:

For the perfect paella texture, short-grain rice is your best bet. Bomba rice, a Spanish variety prized for its high starch content and ability to absorb flavorful broth without becoming mushy, is the gold standard. However, finding Bomba rice outside specialty stores can be tricky. A good substitute is Spanish Valencia rice, also known as Calasparra rice. If neither is available, medium-grain rice works in a pinch.

What Goes into Paella?

Paella has two main components: the base and the add-ins.

  • The Base:
    • Rice: As mentioned above, short-grain rice is key.
    • Mirapoix: This flavorful base is made by sauteing onions, tomatoes, garlic, and sometimes bell peppers. It adds a rich depth of flavor to the dish.
    • Broth: Traditionally, seafood or chicken broth is used, but vegetable broth works too.
  • The Add-Ins: This is where paella gets exciting! Here are some common ingredients:
    • Vegetables: Peas, green beans, artichoke hearts, and chopped peppers are all popular choices.
    • Meat: Chicken, chorizo sausage, or duck are traditional. This recipe uses kielbasa sausage for a delicious twist.
    • Seafood: Shrimp, mussels, clams, calamari, and lobster are all fantastic options. Our recipe features succulent shrimp and conch for a taste of the Caribbean.

Seafood for Paella: What to Know

  • Freshness is key: For the best flavor and texture, use the freshest seafood possible.
  • Frozen can work: Frozen seafood is a convenient option, just make sure to thaw it completely before adding it to the pan.
  • Shells on or off? It’s a matter of preference! Shells add extra flavor to the broth, but can be messy to eat.
Paella
The main ingredients for the Paella recipe

Do I Need a Paella Pan?

While a traditional paella pan is ideal for even heat distribution and a wide cooking surface, it’s not essential. A large skillet or even a cast iron pan will work just fine as long as it’s big enough to hold all your ingredients comfortably.

The Ingredients:

  • Protein Powerhouse:
    • Cooked conch, (pre-cook following this recipe: How to make Creole Conch.
    • Large shrimp or prawns
    • Kielbasa turkey sausage, sliced into thin rounds
  • Djon Djon Magic:
  • Saffron Symphony:
    • Saffron
    • Water
  • Rice & Veggie Medley:
  • Flavor Boosters:

How to make:

  1. Djon Djon Broth: Rinse the djon djon mushrooms and simmer in 2 ¼ cups of water for 5-7 minutes. Strain, reserving the flavorful broth and discarding the mushrooms.
  2. Saffron Soak: Steep the saffron threads in ½ cup water for 20 minutes. Don’t discard the water – you’ll use it all!
  3. Rice Prep: Rinse the rice, soak for 20 minutes, and drain.
  4. Paella Party: Heat olive oil in a large pan (paella pan, skillet, or dutch oven all work!). Sauté the sausage until browned. Add garlic, onion, and tomatoes, cooking until the tomatoes soften.
  5. Spice it Up: Stir in NouBess Hot and Spicy Sauce, paprika, and dried parsley. Let the flavors mingle for a minute or two.
  6. Rice Time: Add the drained rice and saffron water (including the saffron threads) to the pan. Cook for 3 minutes, stirring occasionally.
  7. Broth & Seasoning: Pour in the djon djon broth and chicken seasoning, then gently fold in the cooked conch.
  8. Seafood Symphony: Arrange the shrimp, peas, and smoked peppers on top of the rice mixture.
  9. Low and Slow: Let the liquid simmer slightly, then cover the pan and cook on low heat for 20 minutes.
  10. Check & Finish: Uncover and check the rice for doneness. Add a touch of water if needed and cook until the rice is fluffy and the shrimp are cooked through.
  11. Fresh Touch: Garnish with a sprinkle of fresh scallions and parsley.

How to Serve Paella:

Paella is traditionally served directly from the pan at the table. A beautiful, communal way to enjoy a meal with friends and family.

Paella with Conch and Shrimp

What to Serve with Paella:

Paella is a hearty dish that can be enjoyed on its own. However, a simple green salad or grilled vegetables are great accompaniments.

Cooking Tips:

  • Don’t skimp on the saffron: This vibrant spice is what gives paella its signature golden color and unique aroma. Invest in good quality saffron for the best results.
  • Soak the rice: Soaking helps the rice cook evenly and absorb the flavorful broth.
  • Low and slow is the way to go: Cook paella on low heat to allow the flavors to develop and prevent the rice from burning.
  • Let it rest: After cooking, let the paella sit for a few minutes before serving. This allows the rice to finish absorbing the broth and ensures a perfect texture.

Tips & Tricks:

  • No paella pan? No problem! A large skillet or Dutch oven works just fine.
  • Want to add more seafood? Consider mussels, clams, lobster, or firm white fish.
  • Chicken or other red meat can be added, but precook and season it well.
  • Fresh bell peppers work in place of the jarred ones.
  • For extra spice, season the shrimp with jerk or Cajun seasoning.
  • Skip the white wine – the djon djon broth and other ingredients provide plenty of flavor.
  • High-quality saffron is a must! Substitute powdered saffron if needed (no soaking required).
  • NouBess Hot and Spicy Sauce add a unique kick. Substitute with a good seasoning blend if unavailable.
  • Cook the rice on low heat to prevent burning.
  • Fresh scallions and parsley add a bright finishing touch.
Paella with Conch and Shrimp

So, grab your pan, gather your ingredients, and get ready to create a delicious paella with a Djon Djon twist! This recipe is a great introduction to this wonderful dish, offering a unique flavor profile while remaining approachable for home cooks.

This easy paella recipe is bursting with flavor and perfect for a delicious weeknight meal. So ditch the ordinary and give djon djon and saffron a try – your taste buds will thank you!

Paella with Conch and Shrimp

Easy Paella with a Djon Djon Twist

Spice up your dinner with a twist on classic paella! This easy recipe uses Djon Djon mushroom for a unique umami flavor & features tips on rice, seafood, and cooking paella at home.
Course Main Course, Main Dishes
Cuisine Caribbean, Spanish
Servings 6
Calories 610 kcal

Ingredients
  

Protein Powerhouse:

  • 4 cups cooked conch Chopped into bite-sized pieces (pre-cook following this recipe: How to make Creole Conch.
  • 1 pound large shrimp or prawns peeled and deveined (shells on or off, your choice!)
  • 12 oz kielbasa turkey sausage sliced into thin rounds

Djon Djon Magic:

  • 1 cup dried djon djon mushrooms makes about 2 cups of broth

Saffron Symphony:

  • 2 large pinches of saffron threads
  • ½ cup water

Rice & Veggie Medley:

  • 2 cups Spanish rice or medium-grain rice rinsed and soaked
  • 1 large red onion chopped
  • 4 garlic cloves chopped or sliced
  • 2 large Roma tomatoes diced
  • 6 oz frozen green peas thawed
  • Chopped jarred smoked bell peppers

Flavor Boosters:

  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp low-sodium chicken powder or chicken seasoning
  • 1 tsp paprika
  • 1 tbsp dried parsley
  • ½ to 1 tsp Noubess Hot and Spicy Sauce adjust to your spice preference
  • Fresh chopped scallions and parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • Djon Djon Broth: Rinse the djon djon mushrooms and simmer in 2 ¼ cups of water for 5-7 minutes. Strain, reserving the flavorful broth and discarding the mushrooms.
  • Saffron Soak: Steep the saffron threads in ½ cup water for 20 minutes. Don’t discard the water – you’ll use it all!
  • Rice Prep: Rinse the rice, soak for 20 minutes, and drain.
  • Paella Party: Heat olive oil in a large pan (paella pan, skillet, or Dutch oven all work!). Sauté the sausage until browned. Add garlic, onion, and tomatoes, cooking until the tomatoes soften.
  • Spice it Up: Stir in NouBess Hot and Spicy Sauce, paprika, and dried parsley. Let the flavors mingle for a minute or two.
  • Rice Time: Add the drained rice and saffron water (including the saffron threads) to the pan. Cook for 3 minutes, stirring occasionally.
  • Broth & Seasoning: Pour in the djon djon broth and chicken seasoning, then gently fold in the cooked conch.
  • Seafood Symphony: Arrange the shrimp, peas, and smoked peppers on top of the rice mixture.
  • Low and Slow: Let the liquid simmer slightly, then cover the pan and cook on low heat for 20 minutes.
  • Check & Finish: Uncover and check the rice for doneness. Add a touch of water if needed and cook until the rice is fluffy and the shrimp are cooked through.
  • Fresh Touch: Garnish with a sprinkle of fresh scallions and parsley.

Video

Notes

How to Serve Paella:

Paella is traditionally served directly from the pan at the table. A beautiful, communal way to enjoy a meal with friends and family.

What to Serve with Paella:

Paella is a hearty dish that can be enjoyed on its own. However, a simple green salad or grilled vegetables are great accompaniments.

Cooking Tips:

  • Don’t skimp on the saffron: This vibrant spice is what gives paella its signature golden color and unique aroma. Invest in good quality saffron for the best results.
  • Soak the rice: Soaking helps the rice cook evenly and absorb the flavorful broth.
  • Low and slow is the way to go: Cook paella on low heat to allow the flavors to develop and prevent the rice from burning.
  • Let it rest: After cooking, let the paella sit for a few minutes before serving. This allows the rice to finish absorbing the broth and ensures a perfect texture.

Tips & Tricks:

  • No paella pan? No problem! A large skillet or Dutch oven works just fine.
  • Want to add more seafood? Consider mussels, clams, lobster, or firm white fish.
  • Chicken or other red meat can be added, but precook and season it well.
  • Fresh bell peppers work in place of the jarred ones.
  • For extra spice, season the shrimp with Jerk or Cajun seasoning.
  • Skip the white wine – the djon djon broth and other ingredients provide plenty of flavor.
  • High-quality saffron is a must! Substitute powdered saffron if needed (no soaking required).
  • NouBess Hot and Spicy Sauce add a unique kick. Substitute with a good seasoning blend if unavailable.
  • Cook the rice on low heat to prevent burning.
  • Fresh scallions and parsley add a bright finishing touch.

Nutrition

Calories: 610kcalCarbohydrates: 62gProtein: 52gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 493mgSodium: 2094mgPotassium: 1080mgFiber: 5gSugar: 7gVitamin A: 1093IUVitamin C: 42mgCalcium: 145mgIron: 9mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword bomba rice, djon djon mushroom, easy paella, Easy saffron rice, paella pan, paella recipe, seafood for paella, seafood paella, spanish rice, valencian rice
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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