We call this dish Jollof rice on steroids because of all the seafood and sausages/meat used. I honestly like making this dish with goat meat when I can get some. Just add some cooked goat meat instead of sausages. I guess that makes it so much more Nigerian. One thing I love is tweaking recipes to make them mine and I can say I pretty much made this pot of paella mines! So unconventional; yet so damn good! Not only would the smell of this deliciousness waft through your kitchen, but your stomach will so thank you.
Nigerian Inspired Paella
Prep time – 10 mins
Cook time – 15 mins
Total time – 25 mins
- 1½ cups rice(wash in running water and drain)
- 1lb shrimp(cleaned and deveined)(sprinkle with salt)
- ½ lb cooked mussels
- 1 sausage(sliced) or (1/2lb cooked and chopped goat meat)
- 2 table spoons coconut oil
- ½ tbsp. butter
- 1 medium onion(chopped)
- 2 medium garlic cloves(minced)
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp turmeric(use curry as a substitute)
- 1 can chopped tomatoes or (4 small plum chopped tomatoes)
- meat stock(about 2 cups)
- 1crushed habanero pepper(ata-rodo)
- 1tsp chilli flakes or ground Cameroon pepper
- ½-1 cup vegetables(carrots and peas)
- salt to taste
- Heat 1 tbsp. oil, stir fry the shrimp until pink then set aside. Add the remaining oil to the pot and cook the sausages or goat meat until brown on both sides. Add the butter and onion. Cook until translucent. add the garlic and cook until fragrant; then add the rice and cook until all the rice is coated with the oil.
- Add the tomatoes and cook until almost reduced(stir often). Add the turmeric, ground pepper, black pepper and paprika and stir well.
- Add the stock to a little above the rice. Check for seasonings and stir.
- Bring the pot to a boil; then cover with foil or a clean grocery bag and a tight lid; then reduce the heat and cook until rice is Aldente. Add your vegetables, habanero pepper, shrimp and seafood(mussels)and serve
I used Ofada rice for my pot