Go Back
+ servings

Paella de Marisco Recipe

Paella with mussels, shrimp, and clams
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8
Author: Vanjo Merano


  • 12 to 15 pieces cooked mussels
  • 12 to 15 pieces cooked clams
  • 10 pieces shrimp
  • 1 3/4 cups Calasparra rice paella rice
  • 4 1/2 cups clam juice
  • 2 teaspoons paprika
  • 1/2 small red bell pepper roasted and sliced into strips
  • 1/2 small red bell pepper chopped
  • 1 head garlic
  • 3 tablespoons chopped parsley
  • 1/2 cup scallions chopped
  • 1 medium tomato chopped
  • 2 to 3 ounces fish fillet
  • 2 teaspoons Spanish saffron
  • 1 medium onion chopped
  • 5 tablespoons olive oil for sautéing
  • 1 ½ tablespoons olive oil for the garlic paste
  • 2 teaspoons salt


  • Crush the garlic and pound until smooth.
  • Add the parsley and continue to pound until desired smooth consistency is reached.
  • Pour-in olive oil and add paprika. Mix well and then set aside.
  • Heat the olive oil in a paellera (paella pan) using medium to high heat.
  • Pan Fry the fish fillet until both sides turns light brown.
  • Remove the fish from the pan and then chop into small pieces. Set side.
  • Meanwhile, fry both sides of the shrimp until the color turns orange.
  • Remove the shrimp from the pan. Set aside.
  • Sauté the onion, scallion, and red bell pepper
  • Add the tomato and cook until it becomes soft.
  • Pour-in the clam juice. Let boil.
  • Add the garlic, parsley, and paprika mixture and the Spanish saffron. Stir.
  • Put-in the paella rice. Allow the liquid to re-boil.
  • Add the chopped pan fried fish fillet and salt. Stir.
  • Adjust the heat to low. Let the rice cook for 20 to 25 minutes (you can cover the pan if the rice is taking too long to cook).
  • Arrange the mussels, clams, shrimp, and roasted red bell pepper on top of the rice.
  • Cover the paellera with aluminum foil and then turn the heat off.
  • Serve with lemon wedges on the side.
  • Share and enjoy!


Serving: 8g