St. Kitts is a destination for foodies. It’s the kind of place that inspires people to plan an entire vacation around meals, because the regional cuisine is creative and fun, much like the island itself. The food is also very adventurous for less experienced travelers, because something like “goat water” probably doesn’t sound very appealing to most, but then you learn that this national dish is a flavor-packed stew loved by people throughout the Caribbean, and for good reason.
When it comes to the important role food plays in displaying the regional and cultural history of St. Kitts, Park Hyatt St. Kitts Christophe Harbour recognizes that guests should have every opportunity to enjoy the best of what this island offers, as evidenced by The Great House Executive Chef Justin Taylor’s mission to deliver the richness of St. Kitts through his meals. The same goes for The Fisherman’s Village, which was “designed to reflect the huts and berths that once lined the St. Kitts coastline.” Translated: enjoy incredible Caribbean views while you dine on fresh seafood.
Naturally, we expected a recipe for something packed with flavor, and The Fisherman’s Village didn’t disappoint with this spectacular recipe for paella.
Park Hyatt St. Kitts Fisherman’s Village Paella
- 4 oz Little neck clams, cleaned
- 4 oz PEI mussels, cleaned
- 6 each diver scallops
- 4 oz “Catch of the day” fish
- 1 tbsp shallots, brunoise
- 1 tsp, garlic, bruinoise
- 0.5 cup white wine
- 12 oz fish stock
- 1 pinch saffron
- 4 oz Bomba rice
- 2 each, Jumbo shrimp, grilled
- 2 oz red bell pepper, julienne
- 2 oz green peas
- 2 oz cherry tomatoes
- 1 lemon, cut in half and grilled
How to Make It:
- Preheat oven to 500F.
- Season seafood with salt and pepper.
- Heat a large paella pan.
- Over medium heat, sear the seafood, once half cooked, remove from the pan.
- Add the peppers, red onions, and garlic.
- Deglaze with white wine and add 4 oz of the fish stock and saffron.
- Add rice and just cover with fish stock and cook stirring continuously.
- Continue to add the stock and cover the rice until the rice is ¾ cooked.
- Return the seafood to the paella with the peas and cherry tomatoes.
- Finish in the oven for 3-5 minutes until the rice is completely cooked.
- Remove from the oven and garnish with grilled lemons and fresh herbs.