Seafood Paella

Paella Marinera (seafood paella) also comes from Valencia. Paella is said to have originated among the farmers and laborers who would cook rice dishes using whatever ingredients were available to them, such as vegetables, chicken, and rabbit. Valencia is a coastal region in eastern Spain, near the Mediterranean Sea, and has a long history of fishing. Over time, the dish evolved to include a seafood variant.

Paella Marinera is made with a variety of shellfish and other seafood such as mussels, clams, shrimp, and squid, as well as rice, saffron, and a mix of vegetables.

Paella Marinera Recipe:

Ingredients:

• 4 cups chicken broth

• 1 pinch saffron threads

• 1/4 cup olive oil

• 1 pound cleaned squid, cut into rings

• 1 pound mussels, scrubbed and debearded

• 1 pound clams, scrubbed

• 1 pound large shrimp, peeled and deveined

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 cups short-grain rice

• 1/2 cup dry white wine

• Salt and pepper to taste

• Lemon wedges for serving

Instructions:

1. In a small saucepan, bring the chicken broth to a simmer. Add the saffron threads and let them steep in the broth for at least 10 minutes.

2. Heat the olive oil in a large paella pan or shallow skillet over medium-high heat. Add the squid and cook until browned, about 3-4 minutes. Remove the squid from the pan and set aside.

3. Add the mussels and clams to the pan and pour in the white wine. Cover the pan and let the shellfish steam until they open, about 5-7 minutes. Remove the shellfish from the pan and set aside, discarding any that do not open.

4. Add the onion, garlic, and bell peppers to the pan and cook until softened, about 5 minutes.

5. Add the rice to the pan and stir to coat with the oil and vegetables. Cook for a minute or two until the rice turns translucent.

6. Pour in the saffron-infused chicken broth and bring to a simmer. Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally.

7. Add the cooked squid, mussels, clams, and shrimp to the pan, nestling them into the rice. Cover the pan and cook for another 5-7 minutes until the shrimp are pink and cooked through.

8. Remove the pan from the heat and let it rest for 5-10 minutes before serving. Garnish with lemon wedges and serve hot.

Enjoy your delicious and authentic Paella Marinera!