Recipe

October is for sharing meals—and Spanish paella is the ultimate shareable feast. Loaded with fresh seafood, colorful veggies, and saffron-infused rice, it's vibrant, flavorful, and perfect for gatherings. The only downside? Chopping multiple veggies—but Geedel manual food chopper zips through it. Here's all you need to make this crowd-pleaser:

Ingredients

200g short-grain rice (Bomba or Calasparra)

10 shrimp (peeled), 10 mussels (scrubbed), 10 clams (scrubbed)

1 onion, 1 red bell pepper, 1 tomato (seeded), 2 garlic cloves

1 pinch saffron threads, 100ml dry white wine, 500ml fish broth

2 tbsp olive oil, fresh parsley (chopped), lemon wedges

Instructions

1. Prep Veggies with the Manual Food Chopper:

Onion & Garlic: Start with the fine-chopping blade (3mm mince) on your manual food chopper. Cut the onion into quarters and add it, plus peeled garlic cloves, to the 250ml feed chamber. Hold the chopper's base (it has rubber feet for grip) and rotate the top crank 4 times—this makes fine mince that cooks fast. The blade's sharpness avoids turning garlic into a paste, so you get bright, garlicky flavor.

Red Bell Pepper: Unlock the blade compartment and swap the fine blade for the strip blade (5mm-wide cuts). Cut the bell pepper into 10cm-long strips (remove seeds first) and feed one strip into the chute—align it parallel to the blade (the chopper has a small arrow to guide you). Rotate the crank 2 times, and you'll get even 5mm strips—ideal for paella's colorful texture.

Tomato: Keep the strip blade off and reattach the fine-chopping blade. Cut the seeded tomato into 3cm chunks and place them into the chamber. Rotate the crank 3 times—this dices the tomato into small pieces that release juice without turning mushy.

Pro tip: The chopper's blades are dishwasher-safe, but you can skip cleaning between veggies (a little onion/garlic on tomato adds depth!).

2. Sauté Base: Heat olive oil in a paella pan. Cook onion-garlic mince 2 minutes, then add bell pepper and tomato—sauté 3 minutes until soft.

3. Cook Seafood & Rice: Add shrimp and cook 1 minute per side. Toast rice for 1 minute, then stir in saffron and white wine—simmer until absorbed. Pour in fish broth, boil, then simmer 18 minutes.

4. Finish: Add mussels and clams, cover, and cook 5 minutes until shells open. Sprinkle with parsley.

Conclusion

Spanish paella needs bold colors and even cuts—and your manual food chopper delivers both. Its interchangeable blades (fine, strip) handled 4 veggies in 5 minutes, the guide marks ensured perfect cuts, and the no-clean-between-veggies hack saved time. No more messy cutting boards or uneven pieces—just vibrant, ready-to-sauté veggies that made the paella look (and taste) like it came from a Spanish bistro. It's proof that complex, shareable meals don't need complex prep.