paella de marisco

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By Francine Lizotte
from Surrey South, BC

This amazing dish is packed with colorful and flavorful ingredients! It's perfect for special occasions or during the Holidays.

serves 6 servings
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For paella de marisco

  • 1/2 c
    dry white wine
  • 1/2 tsp
    saffron threads, crumbled
  • 3 Tbsp
    olive oil
  • 2 c
    white onions, diced
  • 1/2 c
    red peppers, diced
  • 1/2 c
    orange peppers, diced
  • 1/2 c
    yellow peppers, diced
  • 1/2 c
    poblano peppers, diced (substitute green bell peppers or guindilla peppers)
  • 4 lg
    cloves garlic, pressed
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    red pepper flakes
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 sprig
    thyme
  • 1 can
    (14 oz./414 ml.) fire roasted tomatoes
  • 2 c
    bomba rice
  • 4 c
    low-sodium chicken broth (substitute seafood broth)
  • 1/2 c
    freshly squeezed blood orange juice
  • 1 c
    frozen peas
  • 100 g
    calamari rings
  • 8 lg
    mussels, scrubbed and debearded
  • 8 lg
    manila clams, scrubbed and soaked
  • 8 lg
    prawns, deveined and peeled
  • 6 to 8 lg
    scallops, side mussels removed if needed
  • 1/4 c
    fresh chopped parsley, for garnish
  • lemon wedges, for serving
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How To Make paella de marisco

  • 1
    In a measuring cup, combine dry white wine and saffron; stir and set aside for about 20 minutes.
  • 2
    Preheat oven to 400ºF/200ºC
  • 3
    In a paella pan over medium heat, add oil and when it gets hot, add onions and sauté for 2 minutes. Add red peppers, orange peppers, yellow peppers and poblano peppers; sauté for 2 minutes.
  • 4
    Add pressed garlic and sauté for 1 minute. Season with smoked paprika, red pepper flakes, ground sea salt and freshly ground black pepper; sauté the spices for 1 minute, stirring constantly.
  • 5
    Add a sprig of thyme and the white wine saffron mixture; stir until well blended and let it simmer for 2 minutes.
  • 6
    When the liquid is almost evaporated, add fire roasted tomatoes, combine with the other ingredients and bring it back to a simmer before adding bomba rice. Stir until the rice is evenly distributed with the mixture.
  • 7
    Pour in chicken broth, blood orange juice and frozen peas. Blend the ingredients very well, increase the heat and bring the mixture to a boil.
  • 8
    Transfer to the preheated oven and cook for 15 minutes.
  • 9
    When the time is up, we’ll remove from the heat and add calamari rings making sure they’re evenly spaced. Tap them down gently to partially submerge them. To this, add mussels, clams, prawns and scallops. Press down gently on the seafood just like with the calamari earlier to partially submerge them so they don’t dry out.
  • 10
    Transfer the pan back to the oven and cook for 15 minutes.
  • 11
    Remove from the heat and to allow the rice to absorb any liquid without drying out, cover the pan with foil and place a clean dish towel on top. Let it rest for 5 minutes.
  • 12
    Before serving, sprinkle on some fresh chopped parsley and garnish with lemon wedges.
  • 13
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/NiIGY7vMHjQ
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