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Paella with Chicken and Shrimps
Yields1 ServingPrep Time20 minsCook Time25 mins

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Recommended CADAC cooking surface: Paella pan (or small pan)

Soak the saffron in a cup with some of the hot stock in it.


Heat a little olive oil in the pan. Fry the onion and garlic briefly in the pan. Add the chicken and fry it alternately for a few minutes until it is baked all over.


Add the vegetables to the drumsticks and fry them briefly. Add the paprika, tomato puree and stock (including the small bowl containing the saffron) to the pan and bring to a boil.


Add the rice to the pan and cook for 25 minutes over medium heat. Do not try to stir, but make sure the rice remains moist. Heat the shrimps at the end for a while so that they cook.


Sprinkle the paella with chopped parsley. Cover the pan with aluminum foil and let it stand for 10 minutes to allow the rice to cook. Garnish the paella with lemon wedges before serving.

 4 chicken drumsticks or 350 g chicken fillet
 100 g cocktail shrimp, peeled
 0.25 g saffron / turmeric
 500 ml chicken stock
 2 cloves of garlic, crushed
 1 red pepper, diced
 1 zucchini, cubed
 1 tsp paprika powder
 1 can of tomato paste
 150 g risotto rice
 small bunch of fresh parsley
 lemon wedges, on the side
 olive oil, for frying