Paella Marinara
Transport your taste buds to coastal Spain with this irresistible Paella Marinara, a feast of vibrant flavors and fresh seafood. This classic Spanish dish combines tender saffron-infused rice and a medley of ocean treasures, including shrimp, mussels, clams, and calamari, all nestled into a rich tomato and smoked paprika base. The paella's signature socarrat—a crispy golden layer of rice at the bottom of the pan—offers irresistible texture and depth, while delicate saffron threads and a splash of dry white wine enhance the dish's aromatic profile. Perfect for gatherings or a special family dinner, this one-pan recipe is as visually stunning as it is delicious. Garnished with chopped parsley and zesty lemon wedges, Paella Marinara delivers a hearty, flavor-packed experience straight from the Mediterranean to your table.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 Onion, finely chopped
- 4 Garlic cloves, minced
- 1 Red bell pepper, diced
- 2 large Tomatoes, grated or pureed
- 2 teaspoons Smoked paprika
- 1 pinch Saffron threads
- 4 cups Fish or seafood stock
- 1 cup Dry white wine
- 2 cups Paella rice (e.g., Bomba or Arborio)
- 1 pound Raw shrimp, peeled and deveined
- 1 pound Mussels, cleaned and debearded
- 1 pound Clams, cleaned
- 1 cup Calamari rings
- 1 cup Fresh parsley, chopped
- 4 Lemon wedges
- to taste Salt
- to taste Black pepper
Instructions
Heat olive oil in a large paella pan or a wide, shallow skillet over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Stir in the diced red bell pepper and cook for 5 minutes, until slightly softened.
Add the grated or pureed tomatoes, smoked paprika, and saffron threads. Cook for 5-7 minutes until the mixture thickens slightly.
Pour in the fish or seafood stock and white wine. Stir to combine and bring to a gentle simmer.
Add the paella rice, spreading it evenly across the pan. Do not stir after this point to allow the rice to cook evenly and develop a crispy bottom layer (socarrat).
Season with salt and black pepper to taste. Simmer for 10 minutes over medium heat.
Nestle the raw shrimp, mussels, clams, and calamari rings into the rice, ensuring they are evenly distributed. Cover the pan with a lid or aluminum foil, and cook for another 10-15 minutes until the shellfish open up and the shrimp turn pink and opaque.
Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Sprinkle chopped parsley over the paella and garnish with lemon wedges. Serve immediately.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 293 mg | 23% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
