Learn How to Cook ‘Marisco Paella’ by Mi Cocina with Martin Javier

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (finely diced)
• 1 large Red Bell Pepper (seeded and diced)
• 2 cloves Garlic (minced)
• 2 medium Ripe Tomatoes (peeled, seeded and chopped)
• 2 cups Paella Rice (Bomba or Calasparra) (short‑grain, absorbs broth well)
• 2 cups Chicken Broth (low‑sodium)
• 2 cups Seafood Stock (store‑bought or homemade)
• 0.025 grams Saffron Threads (about a pinch, steeped in warm broth)
• 1 teaspoon Smoked Paprika (adds depth)
• 200 grams Shrimp (peeled and deveined)
• 200 grams Mussels (scrubbed, debearded)
• 200 grams Clams (cleaned)
• 1/2 cup Frozen Peas (optional, for color)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Saffron‑Infused Broth

   In a saucepan combine chicken broth, seafood stock, chopped tomatoes, a pinch of saffron threads, and smoked paprika. Bring to a gentle simmer and let the saffron steep for 10 minutes.

   Time: PT10M

   Temperature: medium heat

2. Clean the Seafood

   Rinse shrimp, mussels, and clams under cold water. Discard any mussels or clams that remain open after a tap on the shell.

   Time: PT5M

3. Chop Aromatics

   Dice the onion and red bell pepper, mince the garlic, and set aside.

   Time: PT5M

4. Sauté Vegetables

   Heat the paella pan over medium heat, add olive oil, then sauté onion, bell pepper, and garlic until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Fresh Tomatoes

   Stir in the chopped tomatoes and cook for another 3 minutes until they soften.

   Time: PT3M

   Temperature: medium heat

6. Toast the Rice

   Add the paella rice to the pan, stirring to coat each grain with oil and vegetables. Cook for 2 minutes, allowing the rice to toast lightly.

   Time: PT2M

   Temperature: medium heat

7. Simmer the Rice

   Pour the saffron‑infused broth over the rice, spreading it evenly. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 15 minutes, avoiding stirring.

   Time: PT15M

   Temperature: low simmer

8. Add Seafood and Finish Cooking

   Arrange the shrimp, mussels, clams, and frozen peas on top of the rice. Press them gently into the rice, cover the pan with foil, and cook for another 10 minutes until the rice is al dente and the shellfish have opened.

   Time: PT10M

   Temperature: low simmer

9. Rest the Paella

   Remove the pan from heat, uncover, and let the paella rest for 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

62g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Ripe Tomatoes: canned diced tomatoes (1 cup)
• Instead of Paella Rice (Bomba or Calasparra): Arborio rice, short‑grain rice
• Instead of Chicken Broth: vegetable broth
• Instead of Seafood Stock: fish stock, extra chicken broth
• Instead of Saffron Threads: turmeric (for color only)
• Instead of Smoked Paprika: regular paprika
• Instead of Shrimp: peeled scallops
• Instead of Mussels: clams
• Instead of Clams: mussels
• Instead of Frozen Peas: green beans

Equipment Needed

• Paella Pan (12‑inch)
• Wooden Spoon
• Ladle
• Sharp Chef Knife
• Cutting Board
• Measuring Cups and Spoons
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Steeping saffron in the broth to release color and flavor.
• Sautéing aromatics without burning the garlic.
• Not stirring the rice after adding the broth.
• Ensuring all shellfish are properly cleaned and closed shells are discarded.
• Resting the paella before serving.

Chef Tips from the Video

• Toast the saffron threads in a tiny amount of warm broth before adding to intensify color.
• Use a wooden spoon to spread the rice evenly; metal spoons can damage the paella pan’s seasoning.
• For extra smoky flavor, add a small piece of smoked chorizo (optional) when sautéing the aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth.

Freezer: Paella does not freeze well due to texture changes in the rice; not recommended.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the saffron‑infused broth a day ahead and refrigerate; reheat before use.
• Clean and devein shrimp, and scrub mussels and clams in advance; keep them covered on ice.

Frequently Asked Questions