Tzin Wine & Tapas' Paella

10 minutes

30 minutes

Yield: Serves 4

Try Tzin Wine & Tapas' Paella for dinner tonight!


2 Tbs (30 mL) olive oil, plus extra for marinade

1 1/3 cup smoked Bomba rice

4 cups (1 L) broth (chicken, vegetable, or seafood)

½ white onion, small dice

1 clove garlic, minced

5 oven dried tomato wedges

10 marinated side stripe prawns

85 g B.C. Rockfish

225 g small Manila clams

To taste salt and pepper

Rouille, to garnish

Chopped green onion,

Hot smoked paprika, to garnish

1 lemon, cut into wedges


  1. Clean prawns and marinate in reserved olive oil with salt and pepper.
  2. Coat the rockfish with salt. Let stand 10 minutes, then rinse. Cut into thin strips.
  3. Heat olive oil in a 10” paella pan over medium heat.
  4. Sauté onions and garlic until translucent.
  5. Add broth and bring to a simmer. Lower heat and add rice.
  6. Stir the rice twice, and leave it to simmer for 15 minutes, or until broth is absorbed and rice is cooked.
  7. Arrange the tomatoes, shrimp, and rockfish on top of the paella.
  8. Bake in 450° F oven for 5 – 10 minutes, or until shrimp and fish are cooked.
  9. Meanwhile, steam clams in a separate pan with white wine and butter.
  10. Once clams are cooked, arrange on top of the cooked paella.
  11. Garnish with rouille, green onion, and smoked paprika.
  12. Serve with a lemon wedge.

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