Seafaring paeller. It does not contain gluten. How to use 1 Chop the squid and tuna, cut the pepper into strips, grate the tomatoes and set aside. 2 Heat the olive oil in the paella pan over low heat, fry the pepper strips, garlic cloves, seafood and set aside. 3 Fry the squid and tuna in the same oil and, when they start to be golden, add the grated tomato and fry. 4 Add the rice, mix everything and sauté for 1-2 min. 5 Add the water or fish stock and, when it boils, add the packet of Paellero Marinera. Adjust the salt to your liking. 6 Cook at medium-high intensity for the first 10 minutes. Add the peppers and seafood decoratively. Reduce the heat to medium-low intensity until the rice has absorbed all the liquid (approx. 9-10 min longer). Suggestions To prepare the broth for your paella, use between 800 g and 1.5 kg of fish and seafood (including bones and heads) per liter of water. AT