Time: 1 ora
Difficulty: Facile

Ingredients for 4 people

200 g Carnaroli rice
500 ml gluten-free fish broth
 ½ bell pepper
100 g squid rings
100 g frozen shelled mussels
100 g shelled fresh shrimp
½ fresh spring onion
150 g green beans 
½ glass of white wine
80 g maize grains
chopped parsley
extra virgin olive oil
Salt up

Time: 1 hour                     
Difficulty: Easy                                   

Proceeding
Clean the spring onion in half and then blend in a cutter, then put in a low pot and add the oil, put on the heat to fry about 3 minutes.
In the meantime, clean the bell pepper, cut into cubes and add it to the pan to cook for 10 minutes.
After toasting the peppers with the spring onion add the rice and green beans and continue to cook for 6 minutes before pouring in the fish broth, stir and cook for another 10 minutes.
At this point add the white wine, mussels, squid rings and shrimps and complete cooking for a further 10 minutes by stirring thoroughly.
At the end of cooking remove the paella from the pot, finish with the addition of corn chopped parsley and a drizzle of extra virgin olive oil