Seafood paella

Paella marinera

Paella marinera is one of the many versions of the traditional Spanish paella. In this case the main ingredients are seafood such as clams and mussels and they will provide much more flavor to the rice.

Marinera paella is one of those recipes that we all enjoy eating and cooking and that cannot be missing from any recipe book.

For 4 people:


1 large cuttlefish cut into cubes with the cuttlefish sauce

8 large peeled shrimp

1 handful of clams previously soaked in salted water

1 handful of cleaned mussels

250 gr bomb rice

olive oil and salt

2 sprigs of rosemary

1l of fumet or fish broth

For the sauce:

4 tablespoons homemade fried tomato

1 onion finely chopped

1 minced garlic

¼ chopped green pepper

1 tbsp of ñora paste

1 tbsp of tomato concentrate


Heat the Solid+ paella pan with a little oil and begin by browning the diced cuttlefish well. When the cuttlefish is golden brown, remove it and do the same with the peeled shrimp. We let the shrimp cook for 2 minutes and also remove them.

Add a little oil and we will begin to prepare the sauce, first with the onion and chopped garlic and two minutes later we add the fried tomato, the pepper, the tomato concentrate and the ñora paste.

We are going to let the sauce cook for about 15-20 minutes over low heat so that it concentrates until it has a jam-like consistency.

Heat the broth or fish stock.

Preheat the oven to 200ºC, heat up and down.

Add the reserved cuttlefish again, mix well and adjust the salt. We can also add the rice and mix again.

Add the broth to the rice little by little, initially we can put about 850-900ml (depends on the rice) and let the rice cook over high heat for 5 minutes, if in this time we have absorbed a lot of broth we can add the rest.

Distribute the shrimp, clams and mussels throughout the paella pan.

Finish cooking the rice in the oven for 10-12 minutes, depending on how you like the rice.

Take the rice out of the oven and put two sprigs of fresh rosemary on top.

Let it rest for 3 minutes and serve.

Photographs and recipe by Sivia .

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