Paella Marinera Recipe
A combination of shellfish and saffron rice
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 Spices
Vegetables
Broth
Garnish
Method
Preparation
- 1
Saffron Soaking
In a small bowl, soak the saffron threads in 2 tablespoons of warm water to release their flavor and color. Set aside.
- 2
Seafood Prep
Prepare all seafood by rinsing them under cold water. Clean mussels and clams, discarding any that are open and do not close when tapped.
Cooking
- 3
Heating Oil
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat.
- 4
Sauté Vegetables
Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.
- 5
Add Garlic
Stir in the minced garlic and cook for another minute until fragrant.
- 6
Add Rice
Add the Bomba rice to the pan, stirring well to coat it with the oil and vegetables.
- 7
Add Broth and Spices
Pour in the fish stock or seafood broth, along with the saffron mixture, smoked paprika, salt, and pepper. Bring to a simmer.
- 8
Cook Rice
Once simmering, reduce the heat to low and let it cook uncovered for about 10 minutes without stirring.
- 9
Add Seafood
After 10 minutes, gently arrange the shrimp, mussels, clams, and calamari on top of the rice. Press them down slightly into the rice.
- 10
- 11
Add Peas
In the last few minutes of cooking, sprinkle the green peas over the top and cover again to steam.
