Serves 10 people


  • 3 T olive oil
  • 3 medium onions – finely sliced
  • 2 green peppers – finely chopped
  • 2 yellow peppers – finely chopped
  • 3 cloves garlic – minced
  • 3 bay leaves
  • 1 T paprika
  • 2 T dry oregano
  • a few sprigs thyme or 2 T dry
  • 1 T cumin
  • 3 cups paella rice
  • about 1 – 1.5 liters chicken stock
  • Salt and coarse lay ground pepper to taste
  • 1 kg de-veined prawns
  • 1 kg calamari rings
  • 500 g mussels in shell
  • 500 g salmon – cut in 2 x 2 cm cubes
  • Lemon juice and wedges to serve
  • Chopped fresh coriander to serve


  1. Heat the oil in a big skillet or paella pan. Add the onions and sauté until soft, add the peppers and keep stirring until the peppers soften up.
  2. Add the garlic and stir until the garlic is cooked, but not burnt.
  3. Add all the spices and stir through.
  4. Add the calamari rings and the prawns and stir until the prawns have some colour.
  5. Add the rice, stir through so that the rice is coated with spices. Add the hot stock and cover the skillet with a lid or with foil and turn the heat down to low.
  6. Cook for about 20 min or until all the liquid is absorbed. If the rice is not cooked yet, add a little more stock.
  7. When the rice is cooked, add the mussels and salmon on top of the rice, cover with foil and let the paella steam for about 5-8 min or until the mussels and salmon is cooked. Season and adjust if necessary.

Serve with wedges of lemon and lots of chopped coriander.