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Paella With Chicken And Shrimps


  • 0.25g saffron
  • 500ml chicken stock
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 4 chicken drumsticks or 350g chicken fillet
  • 1 red pepper, diced
  • 1 zucchini, cubed
  • 1 tsp paprika powder
  • 1 can of tomato paste
  • 150g risotto rice
  • 100g cocktail shrimp, peeled
  • Small bunch of fresh parsley
  • Lemon wedges, on the side
  • Olive oil, for frying
  • 0 : 25

    Extra required: 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.