Paella Marinera

Total time: 45m
Preparation Time: 45m

For 6 people

Nutritional Information

Contains 363 Kcal, 26g Protein, 50g Carbohydrates, 5g Fat


  • a little olive oil
  • 3 spring onions, incl. green parts ' onions chopped
  • 2 clove of garlic, pressed
  • 1 green peperoni, cut into 2-cm-wide pieces
  • 1 red pepper, cut into 2-cm-wide pieces
  • 1 red chilli pepper, cut into rings, insides removed
  • 1.5 dl white wine
  • 200 g risotto rice (e.g. Arborio)
  • 6.5 dl fish bouillon hot
  • 2 sachet saffron
  • salt to taste
  • 200 g calamari (ready to use), cut into rings
  • 250 g fillets of firm-fleshed fish (e.g. Nile perch or redfish), cut into 3-cm-wide pieces
  • 200 g organic peeled raw prawns
  • 0.75 tsp. salt
  • 200 g mussels, well scrubbed under running water, beard removed
  • 1 lemon, cut into segments


  • Heat the oil in a paella pan or a wide-bottomed non-stick frying pan. Sauté the onions and garlic. Briefly add the peppers and chilli. Add the rice, steam while stirring until translucent. Add the wine and reduce completely. Add the stock and saffron, cover and simmer gently for approx. 10 mins., stirring occasionally. Cut the set aside green part of the spring onions into fine rings, stir in. Season the fish pieces, calamari and prawns with salt, carefully mix with the rice. Cover and continue to simmer gently for approx. 10 mins. Distribute the mussels over the paella. Put the lid on the pan and simmer the paella for about another 5 mins. until the mussels open. Drizzle a little olive oil over the paella and arrange the lemon wedges on top.

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