Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Slice meat against the grain for the most tender bite in steaks and roasts.
Cooking Tips
Use a wide, shallow pan for paella — this maximizes the surface area for the coveted crispy bottom crust (socarrat). Do not stir the rice once it's in the pan. Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Paella de Marisco
Saffron and smoked paprika-infused Calasparra paella rice is slowly cooked in a rich clam juice broth with fresh mussels, clams, plump shrimp, and white fish fillets until the grains are tender and the seafood is perfectly cooked.
Instructions
- Crush the garlic and pound until smooth.
- Add the parsley and continue to pound until desired smooth consistency is reached.
- Pour-in olive oil and add paprika. Mix well and then set aside.
- Heat the olive oil in a paellera (paella pan) using medium to high heat.
- Pan Fry the fish fillet until both sides turns light brown.
- Remove the fish from the pan and then chop into small pieces. Set side.
- Meanwhile, fry both sides of the shrimp until the color turns orange.
- Remove the shrimp from the pan. Set aside.
- Sauté the onion, scallion, and red bell pepper
- Add the tomato and cook until it becomes soft.
- Pour-in the clam juice. Let boil.
- Add the garlic, parsley, and paprika mixture and the Spanish saffron. Stir.
- Put-in the paella rice. Allow the liquid to re-boil.
- Add the chopped pan fried fish fillet and salt. Stir.
- Adjust the heat to low. Let the rice cook for 20 to 25 minutes (you can cover the pan if the rice is taking too long to cook).
- Arrange the mussels, clams, shrimp, and roasted red bell pepper on top of the rice.
- Cover the paellera with aluminum foil and then turn the heat off.
- Serve with lemon wedges on the side.
Kitchen Tools We Recommend
Cook Paella de Marisco the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Slice meat against the grain for the most tender bite in steaks and roasts.
Cooking Tips
Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment