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!
Paella Marinera Recipe
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!
Benito says
Where do you get Arroz Amarillo?
raisa says
hi! i reall do want to try this recipe. it looks so easy to follow. but im just wondering… it said that the clams are cooked. how did you do it po? did you just boil them in water and salt? and also, did you cook the mussels first too? thanks!
karen says
Hhi! Same Q as the above. Can I just use regular white rice if yellow rice is not available since saffron will definitely add color? I read some articles that it’s possible but I’m afraid that it might affect the taste. Please help!=(
cathy says
hi, can i use jasmine rice or long garin rice?? please help!!
Maria says
Hello, my lola used to cook this when i was a small girl back in Iloilo… she used regular rice colored with atsuete… i can´t remember her using saffron… but i do well remember the raisins and the hard boiled (sliced) eggs on top of it……
Thanks for sharing the recipes :-)… You make everything look so easy… I mean, you make everything so simple that i can now actually cook “some” of the foods that i´ve been craving for… just “some” because it´s not that easy to find all the ingredients i need here in Germany…
Mabuhay and more power to you !!!
bubwit says
hi! i found a recipe for seasoned yellow rice by goyza. is this the one you are referring to? it’s cooked rice. does this mean i soak the cooked rice in water for 3 hours? also, any alternative to saffron? i can’t find any.
Dimple says
Thank you for sharing 😉 I always check out your Website for Filipino food recipes :))