• 400 g rice
  • 2 L of mussels
  • 1 dl dry white wine
  • 30g butter
  • 6 large prawns
  • 100g of peeled shrimp
  • 200g chorizo
  • 200 g squid rings
  • 100g frozen peas
  • 2 chicken cutlets
  • 1 large onion
  • 5 tomatoes, peeled and crushed
  • 1 large bell pepper
  • 1 dose of saffron
  • 4 tablespoons olive oil "Soleil de Carthage"


  • Wash the mussels. Throw them in a large pan with the white wine and butter. Let them open up to high heat.
  • Set aside the mussels and dip the prawns 4-5 minutes in the cooking liquid.
  • Add a little water if necessary to cover up. Set aside.
  • Cut the chicken breasts into strips and fry them in a pan. Set aside.
  • Melt gently in a little olive oil an pepper cut into thin slices and previously chopped onion (7-8 minutes).
  • Fry the rice in this mixture with 200 g of sliced ​​chorizo​​.
  • Melt 5 large tomatoes, peeled and chopped 5 minutes with garlic, thyme and bay leaf. Add them to the rice.
  • Then wet the rice with the the cooking liquid. Fill with hot water (the liquid volume must be double that of rice).
  • Add a dose of saffron, pepper , cook for 20-25 minutes. The rice should absorb the liquid. Add the peas.
  • When cooked, add the shrimp rice to heat, 2/3 shucked mussels, calamari, and fried chicken strips.
  • Place on the paella the prawns and the remaining mussels. Serve.