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Chicken and shrimp paella

Stop stirring the rice once the stock is in: the lightly toasted layer at the bottom is what makes a paella.

Hot dish · 4 servings · Prep time 50 min

Per serving

Calories570kcal
Protein43g
Carbs79g
Fat9g

Ingredients

  • 300 gWhite rice
  • 300 gChicken breast
  • 250 gPrawns
  • 200 gPeas
  • 2 pieceBell peppers
  • 400 gChopped tomatoes
  • 150 gOnions
  • 5 gPaprika
  • 25 mlOlive oil
  • 1 pieceVegetable stock cube

Method

  1. Brown the chicken pieces in the oil for 6 minutes, then add the onion and sliced peppers for 5 minutes.
  2. Add the paprika and tomatoes and reduce for 5 minutes. Add the rice and stir for 1 minute.
  3. Pour in 900 ml of hot water with the dissolved stock cube, spread the rice evenly and do not stir again. Cook for 15 minutes over medium heat.
  4. Press in the shrimp and scatter the peas, cook for 5 more minutes, then rest for 5 minutes under a tea towel.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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