WINNER – Narindra Singh’s Seafood Paella

Well guys, the competition was fierce, and we had a challenge trying to choose the best recipe; however, the winner that was as selected by Chef Dominque Beens is:
WINNER Seafood Paella – Narindra Singh
RUNNER UP Arroz Marinero – Tanya Creese
RUNNER UP Marlin & Pineapple Kababs – Dewarkha Partap

We’d like say congratulations to the winner, Narindra who also noted that this recipe ‘sealed the deal’, and he went from having a girlfriend to having a wife! I can hear the clanging sound of cooking pans all over Trinidad to start the cooking excitement! Narindra will receive two tickets for ‘Enchantment’ the Mother’s Day concert, an Ocean Delight hamper including complimentary wine and seasonings. and a $300 Ocean Delight Voucher.


So guys, feel free to try this recipe over the weekend have fun and share with Mom. The runners up will be published next week.

Seafood Paella by Narindra Singh

(This recipe sealed the deal for me, went from having a girlfriend to having a wife).
Prep 30 mins. Cooking time 35 mins. Serves 4


3 cups fish stock
1 cup of white wine from The Naughty Grape
1/2 cup cold water
1 teaspoon saffron
2 tablespoons olive oil
1lb Carite, cut into 2cm pieces
12 Tiger Shrimp, peeled, devein
1/2 lb Ilex Squid cut into 1cm pieces
12 Green mussels, debearded, scrubbed
1/2 lb Lambi
1/2 Brown crab to garnish
1 brown onion, finely chopped
2 garlic cloves, crushed
6 leaves of Chandon Beni chopped
2 cups Risotto Rice
2 tomatoes, peeled, deseeded, diced
2 teaspoons smoked paprika
2/3 cup frozen peas
1 tbs butter

Step 1

Combine stock and wine 1/2 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.

Step 2

Meanwhile, heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.

Step 3

In another saucepan add 1 tablespoon of butter on low heat until completely melted. Toss brown crab meat for 2-3 minutes and set aside.

Step 4

Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.

Step 5

Add tiger shrimp, ilex squid, Lambi, green mussels and chopped Charon beni pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Sprinkle the buttered brown crab over to. Serve!!!


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