Asian Seafood Paella

Asian Seafood Paella

This Asian Seafood Paella with Red Curry Essence is perfect for celebratory occasions like New Year!

Author: Chef Joseph Poon
Prep time: 15 minutes
Cooking time: hours minutes
Total time: 15 minutes


  • 4 cup rice (cooked)
  • 4 tablespoons Butter
  • 10 pieces saffron paste
  • 3 Tiger shrimp (peeled 16-20 count)
  • 3 sea scallops (20-30 count)
  • 3 Canadian clams
  • 3 New Zealand green mussels
  • 4 pieces calamari
  • 4 pieces diced king salmon
  • 1 tablespoon Butter
  • 1 teaspoon garlic (ground)
  • 1 teaspoon ginger (ground)
  • 1 tablespoon scallions (diced)
  • 3 tablespoon shallots (diced)
  • 1 cup heavy cream
  • 1 tablespoon curry powder
  • 2 1/2 tablespoon sugar
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 tablespoon Thai Red Curry Paste
  • 2 tablespoon coconut milk
  • 1 tablespoon cornstarch


  1. Stir fry the cooked rice with saffron, butter and saffron paste in wok at high heat or a home frying pan until all the rice turns yellow. Place in clay pot.
  2. Blanch the seafood ingredients in boiling water for 2 to 3 minutes. Drain.
  3. Sauté garlic, ginger, scallions and shallots with butter for about 30 seconds or until shallots turn transparent. Keep stirring.
  4. Add the heavy cream, curry powder, sugar, bay leaf, salt, Thai red curry paste, coconut milk and cornstarch to above mixed ingredients. Keep stirring until all the butter melts and the sauce boils. The sauce thickens as it reduces. Remove bay leaf.
  5. Add the cooked seafood ingredients and stir until well mixed.
  6. Pour onto the butter saffron rice. Sprinkle with 1 t Philippine Saffron.
  7. Cover and serve.


Chef Note: Use a Chinese Hot Pot (clay pot). There are three types of saffron: Spanish saffron is $80-$100/ounce, Philippine or Chinese Saffron is $6-$10/ounce, and Saffron Paste is $1.59 -$1.75 per bottle.
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