OUR RECIPES
Paella marinera
This Paella Marinera brings the flavors of the Mediterranean to your table with a perfect blend of seafood and spices. A fragrant mix of sautéed onions, garlic, red bell pepper, and tiger shrimp, combined with a rich fish broth and the vibrant color of saffron, gives this dish its authentic flavor. Paella, a true Spanish classic, is all about balancing ingredients and textures. With a crispy bottom layer of rice and tender seafood, it’s a comforting dish that’s sure to impress.
45 min
Ingredients
Serves 2
| Qty | |||
|---|---|---|---|
Medium-sized onion Red bell pepper Garlic cloves «Maestro de Oliva» olive oil Seafood cocktail Tiger shrimps (large) Short-grained rice Fish broth Tomato sauce Saffron Green peas Prapika Lemon | 1 1/3 2 60ml 100g 2 200g 400ml 40ml To give color 20g 20g 1 | ||
Directions
Step 1: Sauté the aromatics
In a large pan, heat olive oil over medium heat. Finely slice the onion, garlic, and red bell pepper. Add them to the pan and sauté until softened and aromatic.
Step 2: Cook the seafood
- Add the tiger shrimp and seafood cocktail (or mussels) to the pan. Sauté for a couple of minutes, then remove the shrimp and mussels and set aside.
Step 3: Sauté the remaining seafood
- Add the remaining seafood mix (if any), sauté for a few more minutes, then add the tomato sauce. Let it simmer for a couple of minutes to integrate the flavors.
Step 4: Add the broth and saffron
- Pour in the fish broth (make sure it is well salted as the rice will absorb part of the salt). Add the saffron to give it color and flavor, then bring it to a boil.
Step 5: Add the rice
- Once boiling, reduce the heat to low and lay the rice evenly over the mixture. Do not stir the rice. Place the shrimp and mussels on top of the rice.
Step 6: Cook the paella
- Cover the pan with a lid or foil and cook for 20 minutes over low heat, allowing the rice to absorb the flavors and the liquid.
Step 7: Finish and serve
- Once the rice is cooked, sprinkle green peas over the paella and decorate with strips of baked bell pepper and lemon wedges. Serve hot and enjoy!