Paella Marinera

Total time: 45m
Preparation Time: 45m

For 6 people

Nutritional Information

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


  • 1 green pepper, cut into 2-cm-wide pieces
  • 2 garlic cloves, pressed
  • a little olive oil
  • 3 spring onions, including green parts ' onions chopped
  • 1 red pepper, cut into 2-cm-wide pieces
  • 1 red chili pepper, cut into rings, insides removed
  • 200 g risotto rice (e.g. Arborio)
  • 1.5 dl white wine
  • 6.5 dl fish stock hot
  • 2 sachet saffron
  • salt to taste
  • 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
  • 200 g calamari (ready to use), cut into rings
  • 0.75 tsp. salt
  • 200 g mussels, well scrubbed under running water, beard removed
  • 1 lemon, cut into segments

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  • 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.
  • Tipp:

    Rohe offene sowie gekochte geschlossene Muscheln wegwerfen. Sie sind ungeniessbar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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