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main course
8/10 people
20 mins cooking time + 45 mins preparation time


6 tbsp Carbonell Cereal & Fruit Oil
6 – 8 pink shrimp, deveined
6 cloves garlic, crushed
1 large onion, finely chopped
1 smoked sausage, sliced (about 200g)
200g drumsticks, cut into small pieces
200g chicken breast cut into small pieces
350g medium prawns, deveined
3 medium ripe tomatoes, peeled and chopped
1 cup fresh or frozen peas
2 cups rice
1 tsp turmeric
1 tbsp sweet paprika
3 chicken stock cubes
about 2 litres of boiling water
1 red capsicum, roasted and cut into strips (optional garnish)


Heat the Carbonell Cereal & Fruit Oil in a large deep frying pan. Saute the shrimp until they change color. Remove them and set aside. Add garlic and onion to the paella pan and sauté over low heat until browned. Add the sausage and sauté. Gradually add other meats and sauté until golden – first the chicken, then the prawns. Keep simmering and stir occasionally to ensure that the meat is browned but does not catch on the bottom of the pan. Add the tomatoes and cook for a few minutes, stirring occasionally. Repeat this with the peas.
Stir in the rice and sprinkle the turmeric and paprika over the mix. Dissolve the chicken stock in boiling water. Add half of the liquid. Increase heat and simmer. As the liquid evaporates, gradually add more until the rice is cook but still al dente. When the liquid is all absorbed, turn off the heat and garnish the surface with strips of roasted red capsicum (optional) and the sautéed shrimps that were set aside earlier.. Cover the paella pan with foil and rest for 10 minutes before serving.

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