Main Dish




30 min


493 kcal

Suited for :

Normal training


33 g


70 g


9 g

Energy values

493 kcal
2061 kJ/pers
Paella is a great classic and there are as many versions as there are cookers! With 33 g of protein, 70 g of carbohydrates and 9 g of fat, this recipe is perfectly adapted for the sportsman. Consume after exercise (or a few hours before for sportsmen who digest peppers well) with a raw vegetable starter. Note the presence of seafood, food rich in micronutrients (iodine, iron, magnesium).


  • 3 chicken thighs, skinless, cut in half

  • 6 raw shrimp tails, peeled

  • 3 tbsp olive oil for cooking

  • ½ cc of salt, a little pepper

  • 3 onions, finely chopped
  • 3 cloves of garlic, thinly sliced

  • 2 yellow peppers, cut into strips

  • 3 tomatoes, quartered

  • 450 g paella rice

  • 1.2 l vegetable stock, defatted

  • 3 sachets of saffron

  • 600 g of mussels or clams, rinse well under cold water, discard any shells that have already opened, they are not edible
  • 120 g frozen peas, thawed


Step 1

Sauté the chicken in a large skillet about 4 min on all sides, then remove. Sear the shrimp in the same pan for about 3 min, then remove and season the chicken and shrimp with salt and pepper.

Step 2

Sauté the onion, garlic, pepper and tomatoes in the same pan. Add the rice and sauté for approx. 2 minutes. Pour in the stock, add the saffron, add the chicken and prawns, cover and simmer over low heat for approx. 20 minutes, stirring occasionally.

Step 3

Add the mussels and peas, cover and cook for approx. 3 minutes, discard any unopened mussels.

Tip :

Serve with lemon wedges

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