We got extra lucky Saturday last and found ourselves rubbing shoulders with Chef Paul (Galadza) of The Captain’s Tavern Restaurant- a favourite seafood joint for Jamaicans both resident in Miami as well as those visiting.

Having spent 23 years at this popular seafood restaurant, Chef Paul is now honing the culinary experience of high school students at Robert Morgan Educational Centre in Miami. It was our turn Saturday last however, to witness first-hand the amazing pot-stirring skills of Chef Paul as he prepared the most humongous pot of paella that we’ve ever seen. Tempted? Well, we certainly were.

Paella Tips

The pot makes all the difference and so the Spanish Embassy provided Chef Paul with the jet-black iron paella pan.

Chef Paul uses only the freshest seafood as well as risotto rice, although he admits that many persons prefer long grain rice.

Chicken is traditionally included in the recipe, although it’s optional.

Season chicken well with salt, pepper and garlic.

Brown chicken in olive oil. Remove from pan.

Sauté diced chorizo (Spanish sausage) in the same pan until brown and add onion to olive oil until clear. Add the rice and stir to coat rice with olive oil.

Return the chicken to the pan with the rice.

Cover with chicken stock (2.5 times the amount of rice) and bring to a boil.

Add seafood (shrimp, scallops, clams and mussels. some people add squid).

Cover with a lid and finish in the oven.

When clams and mussels are open, add stuffed olives, frozen green peas and simmer for a further five minutes.

Chef’s Note:

You can find the exact quantities in any Spanish cookbook, but this is the method I use.