This Paella De Marisco Recipe on the Mediterranean coast, Valencians used seafood instead of meat and beans to make Paella. Valencians regard this recipe as authentic, as well. In this recipe, the seafood is served in the shell. A variant on this is “Paella Del Senyoret” which uses seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and Mixed Paella was born. This Paella is sometimes called Preparación Barroca (Baroque Preparation) due to the variety of ingredients and its final presentation.
More About Paella De Marisco Recipe
During the 20th century, Paella’s popularity spread past Spain’s borders. As other cultures set out to make Paella, the dish invariably acquired regional influences. Consequently, the recipes went from being relatively simple to including a wide variety of Seafood, Meat, Sausages (including Chorizo), Vegetables and many different seasonings. However, the most globally popular recipe is Seafood Paella.
Throughout non-Valencian Spain, mixed paella is very popular. Some restaurants in Spain (and many in the United States) that serve this mixed version refer to it as Valencian paella. However, Valencians insist that only the original two Valencian recipes are Authentic and generally view all others as inferior, not genuine, or even grotesque.
“Paella De Marisco” should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. This food is already a complete and also highest in Thiamin (Vitamin B1) why? Because of the main ingredients like;
Green Peas – Thiamin in 100g
Per Cup (160g)
Per 1/2 cup (80g)
0.28mg (19% DV)
0.45mg (30% DV)
0.23mg (15% DV)
Highest in Vitamin B2 (Riboflavin)
Seafood (Squid) – Riboflavin in 100g
Per ounce (28g)
Per 3oz (85g)
0.46mg (27% DV)
0.13mg (8% DV)
0.39mg (23% DV)
Highest in Choline
Shrimp – is a unique source of the carotenoid astaxanthin. It’s also an excellent source of selenium and vitamin B12. This shellfish is a very good source of protein, phosphorus, choline, copper and iodine.
Paella De Marisco Recipe is a healthy diet and a flavorful food, perfect to eat with family and colleague.
- 1 yellow onion, diced
- 2 medium tomatoes, diced
- 12 boneless skinless chicken thighs
- 3/4 lb Spanish chorizo, sliced into 1/2"-thick rounds
- 1 - 1 1/4 lb medium grain rice
- 4-6 cups chicken broth
- 1 large pinch, saffron
- 1 1/2 lbs mussels, raw, in shell (frozen or fresh)
- 1 lb small clams (frozen or fresh)
- 1 1/2 lb raw shrimp, medium or large, shells on
- 1 red bell pepper, seeded and sliced
- 1 10 oz package, frozen peas
- Extra virgin olive oil
- 17 inch (144 cm) paella pan
- Cut chicken into serving-size pieces and chorizo into 1/2" thick rounds. You'll need one whole chicken, cut into serving-size pieces, or 10 thighs.
- Slice red pepper and chop onions and tomatoes; set aside.
- Next, start the grill. When the coals on the grill are covered in white ash, begin cooking. Assemble all ingredients on a table near the grill, so that you can stay in the area and monitor the cooking.
- Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up.
- When hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking.
- Once the onions are translucent, add the chicken and cook, stirring constantly, about 15 min. Add chorizo and cook, stirring often.
- Add the rice, sprinkling in the form of a large cross on the pan. (Have approximately 1 lb of rice on hand for this.)
- Stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.
- Add saffron threads to the chicken broth and stir. Slowly pour broth into a pan until pan contents are covered.
- Spread ingredients evenly over bottom of pan. Arrange mussels around outside edge of pan, pointing up.
- Place clams in pan, distributing them evenly around the pan.
- Add slices of pepper on top. Allow simmering, cooking rice.
- Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.) Three to 5 minutes before the rice is cooked, place the shrimp in the pan, distributing evenly. When rice is almost cooked, sprinkle peas over the pan.
- When rice is cooked, remove from heat and cover with aluminum foil or large tea towel 5-10 minutes before serving.
- Slice lemons into wedges and serve.
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