Paella De Mariscos Recipe
Saffron rice dish cooked with seafood
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Rice and Broth
Vegetables
Seasonings
Method
Preparation of Ingredients
Prepare Seafood
Rinse the shrimp, mussels, and calamari under cold water and set aside.
Chop Vegetables
Dice the onion, garlic, and red bell pepper. Set aside.
Prepare Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water.
Cooking
Heat Oil
In a large paella pan or wide skillet, heat the olive oil over medium heat.
Add Bell Pepper and Tomato
Stir in the diced red bell pepper and tomato. Cook for another 3 minutes.
Add Rice
Add the Bomba rice and stir for 2 minutes to coat the rice with the oil and vegetables.
Add Broth and Saffron
Pour in the fish stock and add the soaked saffron along with its water. Stir everything together.
Season and Simmer
Bring to a boil, then reduce the heat to low. Season with paprika, salt, and black pepper.
Simmer Rice
Let the rice simmer for about 10 minutes without stirring.
Add Seafood and Peas
Gently fold in the shrimp, mussels, calamari, and green peas, distributing them evenly over the rice.
Cook Paella
Cover the pan with a lid or aluminum foil and cook for an additional 10-12 minutes until the seafood is cooked and the rice has absorbed the liquid.
Rest
Remove from heat and let it rest for 5 minutes before serving.
Serve
Serve hot with lemon wedges on the side.