I'm Going Bananas

Paella (Arroz A La Marinera)

Close-up of a paella pan loaded with saffron rice, shrimp, and mussels
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Yield
Serves 8-10
Difficulty
medium

This week we bring you a typical dish from Spain. One of the benefits of having a large family is the diversity in food and culture we are exposed to. It has become normal that for family events, Rosi — our uncle’s mother-in-law — makes this Paella (Arroz A La Marinera) recipe as one of the many dishes to be served. Being a family of seafood lovers, this delicious dish is one of our family favorites.

Overhead view of a full paella pan with shrimp, mussels, and rice

Ingredients

  • 8 cups rice
  • 12 cups warm water
  • 1 cup vegetable oil
  • 1 tomato, diced
  • 1 red pepper, diced
  • 3 cloves garlic, crushed
  • 2 tsp paprika
  • 1 tsp BADIA yellow coloring
  • 1/4 lb octopus
  • 1 dozen clams
  • 2 dozen mussels
  • 1/3 lb calamari
  • 2 dozen shrimp

Instructions

  1. For this dish you will need a 15-inch paellera, which is a certain type of pan (see notes for possible alternatives).
  2. Preheat oven to 350°F.
  3. In the paellera, sauté the seafood with the oil for about 10 to 15 minutes on medium heat.
  4. Crush the garlic in a garlic press and add to the seafood.
  5. Add the tomatoes and red pepper.
  6. Add salt and paprika.
  7. Add the rice and stir for 5 minutes.
  8. Dilute the food coloring in the warm water and add.
  9. Put the paellera in the oven for 20 to 30 minutes.
  10. To check if the rice is fully cooked, use a fork to taste the rice at the bottom of the paellera.

Notes

  • A paellera is a wide, shallow, two-handled pan traditionally used for paella. If you don't have one, a thin-bottomed flat pan works as a substitute, as long as it's oven-safe.