Why not treat yourself to this Seafood & Chicken Paella as recommended by Chef Benjamin Ferra Y Castell, Chef de Cuisine at 101 Dining Lounge and Marina at One&Only The Palm, Dubai.

Like listening to music while you cook? Play La Paella by Jose Alberto to get you in the Spanish mood.


Seafood & Chicken Paella


Serves 4


  • 320g Bomba rice
  • 650ml shrimp stock (or seafood/fish /chicken stock)
  • 30g chorizo
  • 200g raw shrimps
  • 60g calamari
  • 50ml virgin olive oil
  • 1 chicken fillet
  • 75g white onions
  • 50g red bell pepper
  • 50g green bell pepper
  • 50g frozen peas
  • 4 padrón peppers
  • 75g tomato sauce
  • 4g curry powder
  • 4g sweet pepper powder
  • 1g turmeric powder
  • 2g saffron pistil
  • 20g lemon juice
  • 4 lemon wedges


Chop white onions and bell peppers

Cut chorizo in small dices of 5mm and thin slices

Peel the raw shrimps by keeping the head

Cut the chicken and calamari in squares of 3cm

Put the olive oil in a paella pan and fry onions, bell peppers as well as few dices of chorizo in it

Once everything is cooked, add the rice until it gets glazed

Add all the spices & powders and fill it up with shrimp stock; simmer by stiring until it is cooked

After 10 mins of simmering add the frozen peas

Finally add the tomato sauce and stir the paella ocasionally

Pan-fry the chicken, shrimps, calamari, chorizo slices and padrón peppers separately

Garnish the paella with the pan-fired ingredients, lemon juice and lemon wedges on top

Ready to serve



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