Seafood Paella with Cheese

By Nanna
  • Cook: 45 min
  • Servings: 6


  • 4 tbsp olive oil
  • 1 onion , chopped
  • 200 g mushrooms
  • 0.5 red bell pepper
  • 0.5 green bell pepper
  • 0.5 yellow bell pepper
  • 2 cloves of garlic , minced
  • 3 dl arborio rice
  • 3 dl dry white wine
  • 7.5 + 2 dl vegetable stock
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 150 g shrimps
  • 450 g blue mussels , frozen or fresh and cleaned
  • 200 g Apetina® Classic Block
  • lemon wedges for serving
  • 1 dl dill , chopped


Play around with the veggies to make it your own. Oh, and don't forget plenty of cheese cubes we don't want anyone left without these cheesy paella surprises.


Use a piece of bread to wipe the last savoury bits from the pan.

Try a brand new, cheesy version of the old classic. Somehow, it tastes so familiar, yet brand new. Is it the cheese cubes or the dill or them combined with seafood? You better taste for yourself.

At summertime, I love to take out my paella pan and use it on top of my grill. Nothing beats cooking out in the open air except, of course, sharing the meal with your family and friends. And Paella is a dish to be shared. It is cooked in a large, shallow pan, where the rice absorbs all the flavours. It is usually a candid array of different meats, seafood and vegetables, all in one dish. Maybe paella is what originally inspired Surf &Turf!? This time I left out the meat all together for a seafood version. And the actual key to the plateful of flavours is the Apetina® Cubes. They really found their place alongside the shrimp and mussels. And don’t forget the dill! Although not a traditional herb for paella as such, it does complement seafood very well. So, why not? All that is left is to invite your loved ones around the great big paella pan. Add some beautifully crusted sourdough bread, pitchers of cold beverages, a bowl of green salad and a slow afternoon to enjoy it all.


Warm the oil in the paella pan. Fry the onion for a couple of minutes. Clean the bell peppers and cut into bite sized pieces. Do the same with mushrooms. Add them on the pan with garlic and fry for 5 minutes. Add rice and fry until transluscent. Add white wine and let simmer until all the wine has been absorbed. Add 7,5 dl vegetable stock and the spices and let simmer for 15 minutes without stirring. Prepare the mussels in a pan with a lid. Heat the rest of the vegetable stock, add mussels, close the lid and wait 3-5 min until the mussels are opened. Discard all the ones that remain closed. Add shrimp, mussels and Apetina® Cubes to the paella. Heat up. Sprinkle the dill on top and lay the lemon wedges on the sides of the paella.

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