The Paella de Marisco Recipe literally translates to “Seafood Paella”, meaning it is a Paella dish with seafood as the ingredients. As a rice dish, the seafood complements the rice very well and does not have an overpowering flavor. The harmony between the ingredients makes it an all-around dish to be served anytime and at any occasion.

Paella De Marisco Recipe

The Paella De Marisco Recipe is cooked like any regular Paella dish. The only concern is having the seafood thoroughly cleaned as they are cooked on top of the rice eventually. Make sure to brush the mussels and clams very carefully since it gets covered with dirt from the sea. Also, clean out the guts of shrimps. The squid is easy to prepare since it gets chopped off in the end. These are not very hard to do and can take the Paella dish a long way.

Paella De Marisco Ingredient
Paella De Marisco Ingredients

Paella De Marisco Recipe
Prep time
Cook time
Total time
Serves: 3-5
  • 100 Grams Fish Fillet
  • 10 Pcs. Mussels, cooked
  • 10 Pcs. Clams, cooked
  • 6 Pcs. Shrimp
  • 1 Cup Paella Rice
  • 3 Cups Clam Stock
  • 1 tsp. Paprika
  • 1 Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 tbsp. Chopped Parsley
  • ¼ cup Chopped Scallions
  • 1 Tomato, diced
  • 1 Onion, chopped
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  1. Crush the garlic with a mortar and pestle.
  2. Add the parsley and pound into a paste.
  3. Mix in the olive oil and paprika. Set aside.
  4. Heat oil in a pan.
  5. Pan-fry the fish. Set aside.
  6. Fry the shrimp in the same pan. Set aside.
  7. In the same pan. Sautee the onions, bell peppers, and scallions.
  8. Add the tomatoes and saute until tomatoes are soft.
  9. Add the clam stock. Bring to a boil.
  10. Stir in the garlic paste.
  11. Add the rice. Simmer for 20-25 minutes or until rice is fully cooked.
  12. Add the fish, shrimps, mussels, and clams. Turn off the heat, cover, and leave for 5 minutes
  13. Serve


Paella De Marisco Recipe Tips and Preparation

Making Paella De Marisco dish is very simple and straightforward, not to mention very delicious. Saffron is mainly used for the rice. It may get expensive but it is worth it for the dish. The base is always the rice with the broth to cook it with. The paprika adds the heat as well as the color. When the rice is halfway done, the seafood ingredients are added. Add them in after mixing the rice so that they can be arranged as you would want them to look like after cooking. The seafood may be halfway cooked or added in raw with a few adjustments to the cooking time. Add the raw seafood not long before the broth is added in. Make sure to watch them as well to prevent having chewy shrimp and squid.

Paella De Marisco Cooking Method 1Paella De Marisco Preparation 2Paella De Marisco Preparation 3Paella De Marisco Cooking Method 4

The key on Paella De Marisco Recipe is also having the trusty paella pan and an aluminum foil. Cooking it in the pan gives it a rustic edge and a unique flavor brought by the burnt rice. Yes, burnt rice but not entirely. The dish cooked on the pan with aluminum foil cover can create some burnt rice crust which has a unique scrumptiousness. It absorbs a lot of flavor from the ingredients and generates a new one from the burnt pieces. Never miss out on the crunchy toasted parts of the paella because it holds as much flavor than you could imagine.

Paella De Marisco FinalPaella De Marisco Pilipinas RecipesPaella De Marisco

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