Pansy Patch Paella

Pansy Patch Paella
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Recipe for Paella from the Pansy Patch Bed and Breakfast, New Brunswick, Canada. This recipe makes good use of the maritime province's seafood bounty.


  • 1 teaspoon vegetable oil
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 2 cups chicken stock or water
  • 1 garlic clove pressed or minced
  • 1 small red onion, thinly sliced
  • 1/2 red bell pepper, julienne
  • 1/2 green bell pepper, julienne
  • 1 cup broccoli florets
  • 1/2 pound snow peas
  • 12 large raw shrimp
  • 9-12 large raw scallops
  • 9-12 fresh mussels, scrubbed and de-bearded
  • 1 pound haddock fillets, cut into bite-sized chunks
  • 2-3 tablespoons oyster sauce
  • 2-3 tablespoons dry white wine


  1. Place oil in a saucepan and brown the rice over medium heat for 2-3 minutes. Stir in curry powder and continue to cook for 1 minute, stirring constantly. Add salt and stock or water, cover and bring to a boil. Immediately reduce heat and simmer for 20 minutes or until rice is tender and all the liquid is absorbed.
  2. Spray a large skillet with cooking spray and sauté garlic and onion until slightly tender. Add shrimp and scallops and stir fry for 1 minute. Stir in remaining ingredients. Cover and simmer until mussels have opened (about 5-6 minutes).
  3. To serve, spoon rice in center of serving plates and top with seafood and vegetables. Discard any mussels that haven't opened.