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.
Seasoned yellow rice
2 Pound (Arroz Amarillo)
1 Pound (Tahong)
1⁄2 Pound, cleaned
1 Pound (Almejas)
8 Medium, cleaned
1 Pound, cleaned
3⁄4 Cup (12 tbs), sliced
3 Medium, diced
1 , minced
4 Cup (64 tbs)
1⁄4 Cup (4 tbs)
Ground black pepper
1. Combine seasoned yellow rice and water and soak for 3 hours.
2. Heat a Paellera or large pan then pour-in olive oil.
3. When the oil is hot, saute the garlic and onions.
4. 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.
5. Add tomato sauce then cover the pan. Cook for a minute.
6. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.
7. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.
8. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.
9. Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it.
10. Serve with some lemon or lime wedges.
11. Share and enjoy!