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Seafood paella
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 363
  • Fat about 5g
  • Carbohydrates about 50g
  • Protein about 26g
This is needed
This is needed for 6 people
  • 1 green pepper, cut into pieces approx. 2 cm wide
  • 2 garlic clove, pressed
  • a little olive oil
  • 3 spring onion incl. green part onions chopped; greens set aside
  • 1 red peppers, 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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And that's how it's done
And that's how it's done
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.