Seafood paella

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 pieces approx. 2 cm wide
  • 2 garlic clove, pressed
  • a little olive oil
  • 3 spring onions incl. green parts onions chopped; greens set aside
  • 1 red pepper, cut into pieces approx. 2 cm wide
  • 1 red chilli pepper, cut into rings, deseeded
  • 200 g risotto rice (e.g. arborio)
  • 1.5 dl white wine
  • 6.5 dl fish bouillon, hot
  • 2 sachets saffron
  • salt to taste
  • 250 g fillets of firm-fleshed fish (e.g. Nile perch or redfish), cut into pieces approx. 3 cm wide
  • 200 g shelled, 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 lemons, cut into wedges

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  • Heat the oil in a paella pan or a wide-bottomed non-stick frying pan. Sauté the onions and garlic. Add the peppers and chilli pepper, cook briefly. Add the rice, sauté and stir until translucent. Pour in the wine and reduce completely. Add the stock and saffron, cover and simmer gently for approx. 10 mins., stirring occasionally. Cut the reserved onion greens into thin rings, stir in. Salt the fish pieces, calamari and prawns, carefully mix into the rice. Cover and simmer over a low heat for a further 10 mins. Scatter the mussels over the paella. Cover and simmer for a further 5 mins. until the mussels open. Drizzle a little olive oil over the paella and arrange the lemon wedges on top.
  • Tip:

    Discard any raw, open mussels and cooked, closed mussels. These are inedible.

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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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