Pineapple Seafood Paella
Chef Lawrence Page is making a seafood favorite with fresh shrimp, scallops and oysters.


  • 1 large pineapple fruit
  • 1 lb. wild caught jumbo shrimp, peeled and deveined
  • 1 lb. shucked oysters
  • 1 lb. bay scallops
  • Water
  • 3 tsp olive oil
  • 2 cups Spanish rice soaked in water for about 15 mins, cooked and then drained
  • 4 cloves fresh garlic, chopped
  • 2 large pinches of Spanish saffron threads soaked in 1/2 cup of water
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp pepper flakes
  • Salt
  • 2 large tomatoes, finely chopped
  • 6oz greens beans
  • 1/4 cup chopped fresh parsley
  • 1 large red onion

Pineapple Seafood Paella - Home & Family


· In large pot, bring 3 cups of water to a boil.

· Add the shrimp, scallops, oysters and let boil very briefly, 10 mins or less.

· Turn off heat and remove all seafood from pot and let sit. Do not discard water.

· In a large deep pan or skillet, heat 3 tbls olive oil.

· Turn heat to medium high and add chopped onions.

· Sauté the onions for 2 mins then add the cooked rice and cook for 3 more mins, stirring regularly.

· Now add chopped garlic and the seafood cooking water.

· Stir in the saffron, paprika, crushed red pepper, salt, cayenne pepper.

· Stir in chopped tomatoes and green beans.

· Bring to a boil and let the liquid slightly reduce.

· Cover with lid or tightly with aluminum foil and cook on low heat for 20 mins.

· Uncover and add seafood to rice mixing all together. Add a little water if needed.

· Cover and cook for another 10 mins or until shrimp is pink.

· Cut top half of pineapple to create a bowl shape.

· Add seafood rice inside pineapple and serve.

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