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)
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- 8 cups of rice
- 12 cups of warm water
- 1 cup vegetable oil
- 1 tomato (diced)
- 1 red pepper (diced)
- 3 cloves garlic (crushed)
- 2 tsp of paprika
- 1 tsp BADIA yellow coloring
- 1/4 lb of octopus
- 1 dozen clams
- 2 dozen mussels
- 1/3 lb calamari
- 2 dozen shrimp
- 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)
- Pre-heat oven to 350 F°
- In the paellera, saute the seafood with the oil for about 10 to 15 min on medium heat.
- Crush the garlic in a garlic press and add to the seafood.
- Add the tomatoes and red pepper.
- Add salt and paprika
- Add the rice and stir for 5 min.
- Dilute the food coloring in the warm water and add.
- Put the paellera in the oven for 20 to 30 min.
- To check if the rice is fully cooked, use a fork to taste the rice at the bottom of the paellera.
- 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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Carlos Molina says
Quiciera aprender a hacer la paella marinera