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Paella de Marisco

This robust, hearty seafood dish has deep flavors and a lovely crackling bottom.

This classic seafood paella has two kinds of shellfish, in addition to shrimp and chicken. This is cooked with saffron instead of the more traditional tomato sauce sofrito, and the secret to its appeal? An intensely flavored seafood stock. You can add handfuls of Spanish chorizo, if you like. 


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Paella de Marisco

Serves 10 


1/4 cup olive oil 

1/2 cup finely chopped onion 

2 cups finely chopped tomatoes, no skin 

1/2 kilo pork tenderloin, cut into 1-inch cubes 

1/2 kilo chicken thighs, boneless, skinless, cut into 1-inch cubes 

1/2 kilo squid, cleaned, sliced into rings 

1 kilo uncooked medium grain or bomba rice 

1 pinch saffron threads 

6 cups fish or chicken broth 

1/2 kilo mussels, fresh or frozen 

1/2 kilo clams, fresh or frozen 

1/2 kilo large shrimps, tail on 

1 sweet red bell pepper, sliced into long strips 

salt and black pepper, to taste 

lemon, sliced into wedges 

chopped parsley, for garnish 


1. Heat a paella pan or large sauté pan. Add olive oil to coat the bottom, then sauté the onion and tomatoes. Add olive oil as needed to prevent sticking. When onions are translucent, add the pork and chicken, browning on all sides. 

2. Add squid and cook, stirring often for about 8 to 10 minutes. 

3. Add the rice and stir for 2 to 3 minutes to thoroughly coat the rice with oil. 

4. Add saffron threads to the warm chicken broth. Slowly pour broth into the paella pan until ingredients are covered. 

5. Arrange mussels, clams and shrimps on top of the rice, spreading out evenly around the pan. Add slices of pepper on top. Simmer until rice is cooked. Add more broth if necessary. Season with salt and pepper. 

6. When rice is cooked, remove from heat and cover with aluminum foil. Allow paella to "rest" for 5 to 10 minutes before serving. Garnish with lemon wedges and parsley before serving. 

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Recipe by Cecilia Juntereal. 

Photography by JC Inocian. 

Styling by Nancy Dizon Edralin. 

FOOD Magazine, December 2013.