Paella (Arroz A La Marinera)

Arroz A La Marinera

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 uncles mother-in-law, makes this Paella (Arroz A La Marinera) recipe as one of the many dishes to be served. Rosi and her husband Enrique are the kind of people that warm your heart. They are always in a cheerful mood and willing to lend a hand anywhere they can. Being a family of seafood lovers, this delicious dish is one of our family favorites.


Paella (Arroz A La Marinera)
Serves 8-10
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  1. 8 cups of rice
  2. 12 cups of warm water
  3. 1 cup vegetable oil
  4. 1 tomato (diced)
  5. 1 red pepper (diced)
  6. 3 cloves garlic (crushed)
  7. 2 tsp of paprika
  8. 1 tsp BADIA yellow coloring
  9. 1/4 lb of octopus
  10. 1 dozen clams
  11. 2 dozen mussels
  12. 1/3 lb calamari
  13. 2 dozen shrimp
  1. For this dish you will need a 15 inch paellera which is a certain type of pan (see notes for more info and possible alternatives)
  2. Pre-heat oven to 350 F°
  3. In the paellera, saute the seafood with the oil for about 10 to 15 min 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 min.
  8. Dilute the food coloring in the warm water and add.
  9. Put the paellera in the oven for 20 to 30 min.
  10. To check if the rice is fully cooked, use a fork to taste the rice at the bottom of the paellera.
  1. CLICK HERE to see what a paellera looks like. Alternatively you may be able to use a thin bottomed flat pan, but make sure it is safe to use in the oven.
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