Paella Marinera Recipe

Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”. This paella marinera is one of the paella versions that I really like.

Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.

Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.

At a quick glance, the color of this dish seems unusual. It has more of a reddish color instead of the normal yellow. It is because of the tomato sauce. I never thought that having tomato sauce in seafood paella will produce great results.

I was only involved in filming when this dish is being cooked. All the instructions come from my uncle, who happens to be one of my mentors. Whenever I am with him, I instantly become a student – eagerly digesting all the information and techniques that he is sharing. The hands that you see in the video are my aunt’s and my wife’s. It’s like filming a dish for the grandest cooking class. It was such a wonderful experience.

Try this Paella Marinera recipe and enjoy!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Paella Marinera Recipe

Prep: 15 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour 5 minutes minutes

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Ingredients

• ▢ 2 lbs seasoned yellow rice arroz amarillo
• ▢ 1 lb mussels tahong
• ▢ 1/2 lb fresh squid cleaned
• ▢ 1 lb cooked clams almejas
• ▢ 8 pieces medium crabs cleaned
• ▢ 1 lb shrimp cleaned
• ▢ 43 ounces tomato sauce
• ▢ A hint of Tabasco sauce
• ▢ 3/4 cup pimiento sliced
• ▢ 3 medium onions diced
• ▢ 1 head garlic minced
• ▢ spanish saffron
• ▢ 3 to 4 cups water
• ▢ 1/4 cup olive oil
• ▢ salt and ground black pepper to taste

Instructions

• 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!

Nutrition Information

Serving: 12g

© copyright: Vanjo Merano