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Goan Paella

shantihhh's picture
I kept wondering if there was a Goan recipe for Paella and started searching for same. Sure enough I found this wonderful sounding recipe on by Sanjeev Chandra and Smita Chandra. Rice cooked with sautéed chicken, chorizo sausage, assorted seafood and spices The chorizo, vinegar, paprika and white wine in this dish are Portuguese contributions, while the spices and herbs are purely Indian. It’s best not to rush the sautéing, as the chorizo needs to impart colour and flavour to the paella while it is being cooked in oil.
  Mussels 1 Pound, scrubbed
  White wine 1 Cup (16 tbs)
  Basmati rice 1 1⁄2 Cup (24 tbs)
  Vegetable oil 4 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Sweet red pepper To Taste, finely chopped
  Chorizo sausage 1⁄2 Pound, thinly sliced
  Boneless skinless chicken thighs 4 , quartered
  Canned crushed tomatoes 1⁄2 Cup (8 tbs)
  Canned unsweetened coconut milk 1 Cup (16 tbs)
  Salt To Taste
  Ground black pepper 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon, crushed
  Garam masala 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Smoked spanish paprika 1⁄2 Teaspoon
  Saffron 2 Pinch
  White vinegar 2 Tablespoon
  Scallops 6 Large, quartered
  Shrimp 20 , deveined
  Coriander 2 Tablespoon, chopped

Rinse and clean mussels. Discard any that do not close when tapped.

Place mussels and wine in deep saucepan over high heat. Cover, boil, then reduce heat to medium and cook 5 minutes.

Remove mussels, reserving 1 cup broth. Discard mussels that haven’t opened.

If desired, discard shells and reserve mussels.

Wash rice in several changes of water, cover with water, soak 15 minutes. Drain in sieve.

Warm 2 tbsp oil in deep heavy saucepan over medium-high heat. Add onions, garlic and sweet pepper, sauté 4 minutes until softened. Add chorizo, sauté 4 minutes. Add chicken, sauté 4 minutes.

Add tomatoes, reserved mussel broth, coconut milk, rice, salt, pepper, toasted cumin, garam masala, cayenne pepper, paprika, saffron and vinegar.

Stir gently, cover and boil over high heat. Immediately reduce heat to medium-low and cook 25 minutes.

Meanwhile, warm remaining oil in non-stick skillet over medium-high heat. Add scallops and shrimp, sauté 4 minutes, until just cooked through.

After paella has been cooking 25 minutes, remove lid and gently fold in reserved mussels and sautéed seafood mixture, lifting it out of any cooking juices remaining in pan (discard juices). Fold in chopped fresh coriander.

Cover, cook 5 minutes. Let paella sit 5 minutes before transferring to platter.

Serves four to six

Recipe Summary

Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
There has been a long Portugese influence on the life-culinary to religion by the Portugese in Goa with generations of inter-marrying. I haven't been able to track down yet when the Spanish were in Goa, but it appears perhaps it had to do with religious presence. Konkani is the most widely spoken language in Goa and I do see connections to Spain in some of the popular music of Goa. Portugal brought Spanish and European rhythms to Goa. Today, Goans are keen on Konkani music adapted from the western styles and more and more musical companies are bringing out cassettes/C to reach out to rural Goans, not to mention Goans who have left home to seek their fortunes abroad. So perhas thecuisne f Spain aswell as music and religion were brought along to oa by the Portugese. Maybe Paella has been popular in Portugal for a long time, after all even Emeril makes Paella!

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Ganesh.Dutta's picture
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Hilda Andrade's picture
Goan Paella Recipe