This Panamanian-style paella is a robust celebration of coastal flavors, bringing together the richness of pork and chicken with the briny sweetness of fresh seafood. Unlike its Spanish counterpart, this version often features a deeper, more complex sauce base enriched with chickpeas and olives. The dish is built in layers: meats are fried to develop a savory crust, then simmered with a sofrito of onions, peppers, and garlic. Seafood like lobster, shrimp, clams, and squid is added towards the end to keep it tender. The result is a texturally diverse meal with firm rice grains soaking up a savory, slightly tomato-forward broth. It’s perfect for large gatherings or family Sundays, offering a comforting yet festive dining experience that highlights the best of Caribbean and Spanish culinary traditions.
Paella Panamanian Style
Description
This Panamanian-style paella is a robust celebration of coastal flavors, bringing together the richness of pork and chicken with the briny sweetness of fresh seafood. Unlike its Spanish counterpart, this version often features a deeper, more complex sauce base enriched with chickpeas and olives. The dish is built in layers: meats are fried to develop a savory crust, then simmered with a sofrito of onions, peppers, and garlic. Seafood like lobster, shrimp, clams, and squid is added towards the end to keep it tender. The result is a texturally diverse meal with firm rice grains soaking up a savory, slightly tomato-forward broth. It’s perfect for large gatherings or family Sundays, offering a comforting yet festive dining experience that highlights the best of Caribbean and Spanish culinary traditions.Ingredients
Directions
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Fry the chicken pieces in a large pot with some oil until well browned on all sides. Remove and set aside.
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In the same pot, fry the pork chop pieces and sausage until browned. Remove and set aside.
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In a separate pot, boil the lobsters and shrimp until cooked. Peel the shrimp and cut the lobster meat into bite-sized pieces. Reserve the cooking liquid.
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Clean and slice the clams and squid.
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In a large, deep paella pan or heavy pot, heat 6 tablespoons of oil over medium heat.
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Add half of the chopped tomatoes (or tomato sauce) and 1 cup of water. Return the fried chicken to the pot.
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Simmer the chicken mixture on low heat for 15 minutes. Remove chicken, shred meat from bones, and discard bones. Set chicken aside.
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Add the tomato paste, tomato sauce, and the reserved liquid from the chickpeas. Stir to combine.
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Add the fried pork and sausage to this sauce. Simmer for 10 minutes.
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Wash the rice well three times. Add the washed rice to the pot with the onion/pepper sauce and fry for 2-3 minutes until slightly translucent.
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Pour in the reserved seafood cooking liquid (about 5 cups total liquid including water if needed). Bring to a boil.
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Add the shredded chicken, pork, sausage, shrimp, lobster pieces, sliced squid, clams, razor clams, chickpeas, and olives to the pot.
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Arrange the ingredients evenly in the pot. Do not stir after this point to allow the socarrat (crust) to form.
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Cook at high heat for 10 minutes until most liquid is absorbed.
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Reduce heat to low, cover the pot, and cook for another 45 minutes until rice is tender and liquid is fully absorbed.
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Remove from heat and let rest for 5 minutes.
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Garnish with strips of green peppers, chopped parsley, scallions, and stuffed olives before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1044.8kcal
- % Daily Value *
- Total Fat 50.9g79%
- Saturated Fat 14.8g74%
- Cholesterol 383.0mg128%
- Sodium 341.2mg15%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 120.9g242%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a wide, shallow pan if possible to ensure even cooking and the desired crispy rice bottom.
If fresh tomatoes are not available, use high-quality canned crushed tomatoes for consistent flavor.
Be careful not to overcook the shrimp and squid; adding them with the rice allows them to cook in the residual heat and steam.
For a vegetarian version, omit all meats and seafood, and use vegetable broth instead of seafood cooking liquid. Add extra chickpeas and bell peppers for substance.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.
