Ingredients Jump to Instructions ↓

  1. 2 lbs seasoned yellow rice (arroz amarillo)

  2. 1 lb mussels (tahong)

  3. 1/2 lb fresh squid, cleaned

  4. 1 lb cooked clams (almejas)

  5. 8 pieces medium crabs, cleaned

  6. 1 lb shrimp, cleaned

  7. 43 ounces tomato sauce

  8. A hint of Tabasco sauce

  9. 3/4 cup pimiento, sliced

  10. 3 medium onions, diced

  11. 1 head garlic, minced

  12. spanish saffron

  13. 3 to 4 cups water

  14. 1/4 cup olive oil

  15. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine seasoned yellow rice and water and soak for 3 hours.

  2. Heat a Paellera or large pan then pour-in olive oil.

  3. When the oil is hot, saute the garlic and onions.

  4. Put-in the crabs, mussels, shrimps, clams, squid, Tabasco sauce, salt, and ground black pepper. Cover the pan and cook for 3 minutes or until the juices come out.

  5. Add tomato sauce then cover the pan. Cook for a minute.

  6. Stir then simmer for 4 to 6 minutes. Transfer the cooked seafoods on a clean plate.

  7. With the remaining juices and tomato sauce on the pan, put-in the rice soaked in water and stir well. Simmer for 5 minutes.

  8. Add the Spanish saffron then gently stir. Cover the pan and continue cooking in low heat until the rice are done.

  9. Top the cooked yellow rice with pimiento then arrange the cooced seafoods over it.

  10. Serve with some lemon or lime wedges.

  11. Share and enjoy!


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