How to make an amazing Seafood Rice or Paella with Spices and Coconut milk - Colombian
Channel: Chef Pachi Gallo Sustainably FIT
Date: 28/01/2021

This Mediterranean rice is heavenly, with a twist of the Panamanian and Colombian twist. With shrimp, prawns, octopus, and other secrets this Coconut Seafood Rice Paella that bursts in flavors. Eat at home like at a restaurant with Chef Pachi.
#paella #ColombianCoconutRice #ColombianSeafoodRice


Coconut Seafood Rice Paella Style
12-16 servings


Chef Pachi Seafood Spice Mix  
1 tablespoon black pepper
1 tablespoon coriander
18 cloves, whole
6 cardamom seeds
3 tablespoons crumbled bay leaves
3 star anise, broken
1 teaspoon turmeric

Ingredients for the Rice
5 cups long grain rice (10 cups of liquid)
3 tablespoons of olive oil
3 pound shrimp shells
2 pounds clean octopus (no head)
2 pounds prawns - u-10
2 pounds of boneless chicken thighs

Vegetables
5 bell peppers
2 1/4 yellow onions
1 large bunch green onions
1 large bunch parsley
1 large bunch Cilantro
1 1/2 heads of garlic 

Seasoning Mix for Shrimp Prawns & Chicken
1/4 bunch green onion
1/4 bunch parsley
1/4 large bunch cilantro
1/2 heads of garlic - cloves
1 teaspoon of Spice Mix

Octopus Seasoning & Stock (for 2 -3 lbs.) 
1 tablespoon of Spice Mix
1/2 onion
2 garlic cloves
1/4 cup parsley
1/4 cup scallions
1 tablespoon olive oil

Shrimp Stock
3 pound shrimp shells
1 tablespoon spice mix
2 green onions
1 head of garlic
1/2 cup parsley


1. Make spice mix.
2. Cut all the vegetables.
3. Season the seafood and chicken pieces.
4. Make the shrimp stock & cook octopus.
5. Prepare the rice:
    1. Place oil and peppers in the pan, season with salt and a pinch of spice mix. Sauté over medium heat for 5 minutes; add the onion and cook 5 minutes more.
    2. Set the vegetables to the side of the pan and add the chicken pieces on the center; cook until lightly brown, some 5 more minutes. Add the rest of the vegetables: green onions, parsley and cilantro with some more spice mix.
    3. Add the rice in cups, and mix after each cup. Add a tablespoon of olive oil and the rest of the spice mix with 2 teaspoons of salt. Mix.
    4. Pour 8 cups of liquid: 1 can of coconut milk and the rest of the octopus and shrimp stock.
    5. Cover and cook in low for 20 minutes. 
    6. Add the shrimp and 2 more cups of stock; cover and cook 5 minutes.
    7. Add the prawns, cover and cook 8 minutes more.
    8. Uncover, add the cooked octopus and serve with limes on the side or with the lime herb mix.

Nutrition claims:
sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free,
Tree Nut Free, Soy Free, Fish Free, Pork Free, Red Meat Free, Celery Free, Mustard Free,
Sesame Free, Lupine Free, Alcohol Free, No Sugar Added
Nutrition Facts:
- 16 Servings
- 539 Calories/Serving
- Fat: 134 Cal
- Carbs: 231 Cal
- Protein: 174 Cal
- 26% Daily Value




by Chef Pachi Gallo | Chef Pachi | Pachi.com

SHRIMP BROTH:https://youtu.be/qRsGQL8aE-Q
OCTUPUS:https://youtu.be/t07bGh2FOxk

NEW Website: https://pachifit.com/en/
Website - Colombian Food: http://pachi.com/
Web to learn: https://metabolize-it.com/
Recipes to Lose weight: https://metabolize-it.com/recipes/
Blogger: https://pachigallo.blogspot.com/
Twitter: https://twitter.com/ChefPachiHacks
Instagram: https://www.instagram.com/chefpachidietadeliciosa/
Pinterest: https://www.pinterest.com/pachigallo/
Linkedin: https://www.linkedin.com/in/chefpachi/
Facebook: https://www.facebook.com/chefpachigallo/