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”.
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.
- 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
- 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 cooced seafoods over it.
- Serve with some lemon or lime wedges.