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Paella with chicken and shrimp

Paella with chicken and shrimp

Preparation time:
20 min
Difficulty level:

Nutritional values:

46 g
53 g
13 g


Tomatoes (fresh)Tomatoes (fresh)1 (150 g)
Broccoli (fresh)Broccoli (fresh)⅕ (100 g)
Cauliflower (fresh)Cauliflower (fresh) 150 g
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 2 Teaspoon
Turmeric powder, turmericTurmeric powder, turmeric 1 Pinch(s)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 100 g
Vegetable brothVegetable broth 75 ml
Rice (raw)Rice (raw) 40 g
Coconut oil, coconut oilCoconut oil, coconut oil 2 Tablespoon
Shrimps (organic quality)Shrimps (organic quality) 150 g
Lemon juiceLemon juice 1 Teaspoon


Step 1:
Prepare rice as described on the package.
Step 2:
Meanwhile, wash broccoli and cauliflower and cut into fine pieces. Faster with the help of a food processor. Wash and dice tomato. Peel and finely dice the onion and garlic. Chicken meat cut into small pieces.
Step 3:
Heat half of the oil in a non-stick frying pan and brown the chicken meat in it and season with pepper and salt. Add shrimp to the pan and fry until done. Then remove everything and set aside.
Step 4:
Add the remaining oil to the pan and fry the garlic, onion tomato and turmeric. Add cauliflower, broccoli and ready rice and fry for approx. 2 minutes. Deglaze with vegetable stock. Return chicken and shrimp to the pan and season everything with lemon juice, salt, pepper and chopped parsley. Let boil down covered for approx. 2-3 minutes.

Macronutrient distribution:

The recipe Paella with chicken and shrimp is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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