Seafood Paella Infused with Saffron and Smoked Hawaiian Pineapple Recipe

Main Course: Seafood Paella Infused with Saffron and Smoked Hawaiian Pineapple Recipe

Prep time: 25m Cook time: 20m Total: 45m
  • 2 cups of Arborio rice
  • 1/2 cup of high-quality olive oil
  • 1 finely chopped onion
  • 3 teaspoons Akaka Falls Smoked Hawaiian Pineapple Preserve
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon of saffron threads, steeped in 1/4 cup of warm water
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sweet paprika
  • 4 cups of seafood or chicken broth
  • 1 cup of dry white wine
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for a citrusy garnish
  • Fresh parsley, for an appealing garnish


  • 12 large shrimp, peeled and deveined
  • 1 cup of mussels, meticulously cleaned and debearded
  • 1 cup of clams, thoroughly cleaned
  • 1 cup of squid, cleaned and sliced into rings
  • Extra olive oil for cooking the seafood
  • Salt and freshly ground black pepper, to taste


  1. Preparation of the Seafood:
  • Gently season the seafood, including the shrimp, mussels, clams, and
    squid, with an appropriate amount of salt and freshly ground black pepper.
  • In a generously sized paella pan or a wide, shallow skillet, heat a drizzle of
    olive oil over medium-high heat.
  • In batches, cook the seafood until it reaches a state of thorough cooking
    and exhibits a delightful sear. After cooking, set the seafood aside.
  1. Development of the Paella Base:
  • In the same paella pan, introduce additional olive oil if necessary.
  • Add the finely chopped onion and the thinly sliced red and yellow bell
    peppers. Sauté until they reach a state of tenderness.
  • Incorporate the minced garlic, sweet paprika, and smoked paprika and
    Akaka’s smoked pineapple preserve into the pan. Allow them to cook for
    approximately 1-2 minutes until they release their alluring fragrance.
  1. Integration of Rice and Saffron:
  • Add the Arborio rice to the pan and meticulously stir to ensure every grain
    is coated with the aromatic mixture.
  • Pour in the saffron threads steeped in warm water, gently stirring to
    disperse the saffron’s vivid color throughout the dish.
  1. Introduction of the Liquid:
  • Pour the dry white wine into the pan and allow it to simmer for a brief
    minute to eliminate the alcohol content.
  • Introduce the seafood or chicken broth, ensuring it is seasoned with salt
    and freshly ground black pepper.
  1. Simmering and Arrangement of Seafood:
  • Lower the heat to achieve a gentle simmer and allow the rice to cook for
    approximately 15-20 minutes, refraining from stirring during this phase.
  • When the rice is nearly tender and the majority of the liquid has been
    absorbed, delicately place the cooked seafood atop the rice.
  1. Culmination of Cooking:
  • Cover the paella pan with foil or an appropriately sized lid and continue to
    cook for another 5-10 minutes, ensuring the rice achieves the desired
    tenderness and the seafood is heated through.
  • Remove the paella from heat and grant it a few minutes of rest, while
    covered, to facilitate the harmonious blending of flavors.



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