for 6 person

1 tbsp	olive oil
3	spring onions incl. green parts ; greens set aside
2	garlic cloves, squeezed
1	green pepper, cut into pieces approx. 2 cm wide
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 ½ dl	white wine
6 ½ dl	fish bouillon, hot
2 sachet	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	calamari (ready to use), cut into rings
200 g	shelled, raw prawns
¾ tsp	salt
200 g	mussels, well scrubbed under running water, beard removed
a little	olive oil
1	lemon, cut into wedges

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.

Show complete recipe