Paella Marinera Recipe
Shrimp, clams, mussels, lobster, scallops in saffron bomba rice
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Ingredients
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Seafood
Rice and Spices
Vegetables and Broth
Garnish
Method
Preparation
- 1
Prepare the Lobster
Boil the lobster in salted water for about 10 minutes until cooked. Remove from water, cool slightly, and cut into pieces. Set aside.
- 2
Prep the Seafood
Clean the clams and mussels under cold water. Remove any beards from mussels. Devein and shell the shrimp if necessary. Set all seafood aside.
- 3
Make the Stock
In a pot, combine fish or seafood stock with saffron threads and bring to a simmer. Keep warm on low heat.
Cooking
- 4
Sauté Vegetables
In a large paella pan or wide skillet, heat olive oil over medium heat. Add finely chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- 5
Add Bell Pepper and Tomatoes
Stir in the diced red bell pepper and chopped tomatoes, cooking for another 5 minutes until softened.
- 6
Cook the Rice
Add the bomba rice to the pan, stirring to coat the grains for about 1-2 minutes. Then, pour in the warm stock mixed with saffron. Add smoked paprika and salt. Bring to a boil.
- 7
Add Seafood
Once boiling, reduce the heat to low. Arrange the shrimp, clams, mussels, lobster pieces, and scallops evenly over the rice. Cover the pan with a lid or aluminum foil.
- 8
Simmer
Cook for about 15-20 minutes until the rice has absorbed the liquid and the seafood is cooked through. Avoid stirring during this time to develop a crust at the bottom.