Rice and Potato Dishes: Paella Marinera

Paella Marinera


  • 0.75 tsp. salt
  • 2 clove of garlic, pressed
  • a little olive oil
  • salt to taste
  • 1.5 dl white wine
  • 1 red chilli pepper, cut into rings, insides removed
  • 3 spring onions, incl. green parts ' onions chopped
  • 1 green peperoni, cut into 2-cm-wide pieces
  • 1 red pepper, cut into 2-cm-wide pieces
  • 200 g risotto rice (e.g. Arborio)
  • 6.5 dl fish bouillon hot
  • 2 sachet saffron
  • 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
  • 200 g mussels, well scrubbed under running water, beard removed
  • 1 lemon, cut into segments
Order the ingredients from COOP@home


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.


  • Rice and Potato Dishes
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 6 people
  • Nutrition 367 Kcal