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Something undoubtedly Filipino is our never-ending and universal love for rice. Morning, noon, or night, rice is a staple on any Filipino plate. Whether it’s at big parties, small get-togethers, or even just a regular meal at home, it’s not an exaggeration when we say Filipinos can’t live without it! But even we look for twists on the ever reliable white rice sometimes –– hence our love for fried rice, or even pancit. Something new and exciting and fresh to the palate, without having to sacrifice something we love –– the offer sounds all too enticing. Luckily, this isn’t just an idea too good to be true; ust have a bite of this beautiful paella marinera!
A beautiful dish with Spanish origins, paella is often touted around as the “national dish” of Spain. While actual Spanish natives regard this dish as a Valencian treasure, we around the world claim it as one of the cuisine’s most famous dishes. The word paella, in English, literally translates to frying pan. It refers to the wide, shallow pan they cook the dish in –– and back then, farmers and those working away in the fields would eat from the pan as well!
What is Paella?
Paella is a whole meal on its own. Here, a flavorful rice is surrounded by an assortment of ingredients that make for a dish both colorful and delicious. This Paella Marinera is fairly close to the original counterpart, coming from the region where it gets its name. There are a number of renditions of this dish that have sprouted here, there, and everywhere. The ingredients of paella vary, be it according to region or preference. For this version we’re making, seafood takes the spotlight; mussels, squid, crabs, and clams, among others, come together for a dish truly unforgettable.
Tips & Tricks
The addition of Tabasco, Spanish saffron, and pimiento, among others, really bring out a medley of flavors that are insanely delicious. Our Paella Marinera also makes use of a seasoned yellow rice, which makes our dish not only fantastic on the tongue but stunning to look at. A culinary experience for all senses, your Paella Valenciana is sure to be a hit at the dining table!
You may find yourself intimidated by the number of ingredients in this dish. But don’t worry! In just a little over an hour, you’ll have for you and your family a full plate of seafood and carb deliciousness. Let’s dive into this Paella Marinera together!
How to Make Paella Marinera
Prepare the ingredients
The first step to any recipe is ensuring you have prepared all your ingredients well. For this Paella Marinera, you’ll need to prepare quite the number of ingredients. While the whole cooking process only takes an hour and five minutes, you will, of course, need to prepare your rice beforehand. This means soaking your 2 lbs of yellow rice in water, then letting it cook for 3 hours.
Clean half a pound of fresh squid, as well as 8 medium crabs. You’ll need to clean a pound of shrimp, too. For the non-seafood ingredients: slice ¾ cup of pimiento, dice 3 medium onions, and mince a head of garlic. Once you’ve readied your dish’s other components, you’re ready to start cooking!
Saute the aromatics and seafood
Let’s make this Paella Marinera together. Heat a paellera or a large pan, pouring in a quarter cup of olive oil. When hot enough, you can sauté your garlic and onion pieces. Then, add in your crabs, mussels, shrimps, clams, and squid. Also pour in a hint of Tabasco sauce for that extra kick, alongside salt and ground black pepper to taste. Cover the pan and let this medley cook for about 3 minutes; the juices should really seep out at this point. The next step would be to add your tomato sauce, of which you’ll need 43 ounces. After a minute of cooking, stir your mix, then let simmer for about 4 to 5 minutes. Then, transfer your seafood onto a clean plate –– leaving the tomato sauce.
Add the rice and let it simmer
The next step would be to take your yellow rice you soaked in water, and toss it into the pan. By now, this should absorb all the juices and tomato sauce, and all those mouthwatering flavors. For five minutes, let the rice simmer in the sauce. Add your saffron in next, then gently stir.
Cover your pan, letting your rice cook on low heat until the rice is done. If you’re the type to enjoy this dish with a bit of scorched rice on the edge of the pan, you can leave your paella to cook for a little longer! When you’re satisfied, turn the heat off your stove. In the pan itself, top it with your pimiento slices, then arrange your seafood on top however way you prefer.
Top the rice with seafood
Your Paella is ready! Serve it alongside some lemon or lime wedges, and share and enjoy it with your loved ones!
- 2 lbs seasoned yellow rice arroz amarillo
- 1 lb mussels tahong
- 1/2 lb squid cleaned
- 1 lb clams almejas, cooked
- 8 crabs cleaned
- 1 lb shrimp cleaned
- 43 ounces tomato sauce
- A hint of Tabasco sauce
- 3/4 cup pimiento sliced
- 3 onions diced
- 1 head garlic minced
- 1/2 teaspoon saffron
- 3 to 4 cups water
- 1/4 cup olive oil
- salt and ground black pepper to taste
- Combine seasoned yellow rice and water and soak for 3 hours.
- Heat a Paellera or large pan then pour-in olive oil.
- When the oil is hot, saute the garlic and onions.
- Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out.
- Add tomato sauce then cover the pan. Cook for a minute.
- Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
- With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.
- Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.
- Top the cooked yellow rice with pimiento then arrange the cooked seafoods over it.
- Serve with some lemon or lime wedges.
- Share and enjoy!