Paella Marinara

Transport your taste buds to coastal Spain with this irresistible Paella Marinara, a feast of vibrant flavors and fresh seafood. This classic Spanish dish combines tender saffron-infused rice and a medley of ocean treasures, including shrimp, mussels, clams, and calamari, all nestled into a rich tomato and smoked paprika base. The paella's signature socarrat—a crispy golden layer of rice at the bottom of the pan—offers irresistible texture and depth, while delicate saffron threads and a splash of dry white wine enhance the dish's aromatic profile. Perfect for gatherings or a special family dinner, this one-pan recipe is as visually stunning as it is delicious. Garnished with chopped parsley and zesty lemon wedges, Paella Marinara delivers a hearty, flavor-packed experience straight from the Mediterranean to your table.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 tablespoons Olive oil
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 large Tomatoes, grated or pureed
• 2 teaspoons Smoked paprika
• 1 pinch Saffron threads
• 4 cups Fish or seafood stock
• 1 cup Dry white wine
• 2 cups Paella rice (e.g., Bomba or Arborio)
• 1 pound Raw shrimp, peeled and deveined
• 1 pound Mussels, cleaned and debearded
• 1 pound Clams, cleaned
• 1 cup Calamari rings
• 1 cup Fresh parsley, chopped
• 4 Lemon wedges
• to taste Salt
• to taste Black pepper

Directions

Step 1

Heat olive oil in a large paella pan or a wide, shallow skillet over medium heat.

Step 2

Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3

Stir in the diced red bell pepper and cook for 5 minutes, until slightly softened.

Step 4

Add the grated or pureed tomatoes, smoked paprika, and saffron threads. Cook for 5-7 minutes until the mixture thickens slightly.

Step 5

Pour in the fish or seafood stock and white wine. Stir to combine and bring to a gentle simmer.

Step 6

Add the paella rice, spreading it evenly across the pan. Do not stir after this point to allow the rice to cook evenly and develop a crispy bottom layer (socarrat).

Step 7

Season with salt and black pepper to taste. Simmer for 10 minutes over medium heat.

Step 8

Nestle the raw shrimp, mussels, clams, and calamari rings into the rice, ensuring they are evenly distributed. Cover the pan with a lid or aluminum foil, and cook for another 10-15 minutes until the shellfish open up and the shrimp turn pink and opaque.

Step 9

Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.

Step 10

Sprinkle chopped parsley over the paella and garnish with lemon wedges. Serve immediately.

Nutrition Facts

Serving size	(4136.3g)

Amount per serving	% Daily Value*
Calories	4686.6

Total Fat 105.5g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1747.9mg	0%
Sodium 6149.4mg	0%
Total Carbohydrate 465.2g	0%
Dietary Fiber 25.0g	0%
Total Sugars 27.4g
Protein 426.2g	0%

Vitamin D 405.6IU	0%
Calcium 2004.3mg	0%
Iron 170.2mg	0%
Potassium 10703.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 37.8%

Carbs: 41.2%