Prepare this delicious paella and share it with your family. Paella is a full meal, as it includes a great variety of ingredients that supply your body with protein, carbohydrates, fat, vitamins and minerals. And you’ll love the flavor!


  • 2 lbs. onions (finely diced)
  • 2 lbs. tomatoes (finely diced)
  • 4–5 TBSP garlic (diced)
  • 1 red or green bell pepper (finely diced)
  • 1 lb. fish heads for stock
  • 16 pieces of chicken (drumsticks and thighs)
  • 16 large shrimp
  • 1 lb. medium shrimp
  • 20 mussels
  • 2 lbs. baby clams (rinsed well)
  • 1 lb. precooked peas and green beans
  • 2 lbs. pork ribs
  • 2 chorizos
  • 2 TBSP saffron
  • 2 cups Nutrioli®
  • 1 can bell peppers (drained)
  • ¾ cup parsley (chopped)
  • 53 oz. (about 3⅓ lbs.) instant rice
  • 5 cloves garlic for stock
  • 1½ onions for stock
  • 2 stalks of celery for stock
  • Salt to taste
    Valor nutritivo por porción

  • 830 kcal
  • 36g Fats
  • 51g Proteins
  • 74g Carbohydrates


  1. Clean chicken, remove skin and combine in a pot with 5 cups of water, two cloves of garlic, half an onion and one stalk of celery. Boil down into a soup. Repeat with fish heads. Wash well and combine in pot with 5 cups of water and the same amount of garlic, onion and celery as before. Rinse ribs and cook in 3 cups of water with 1 clove of garlic and half an onion.
  2. Heat ¾ cup of Nutrioli® in a paella pan. Sauté onion and 3 tablespoons of garlic until onion is translucent.
  3. Sauté bell pepper in a separate skillet in 1 tablespoon of Nutrioli®. Stir contents of both skillets constantly. Once onion is translucent, add tomatoes. When bell pepper is browned, add to tomatoes. Let simmer over medium heat. Meanwhile, in another skillet, fry chicken pieces with one teaspoon of sea salt, one tablespoon of diced garlic and a little Nutrioli®. Repeat process with washed shrimp. Sauté until they turn orange. After ribs have boiled for 20 minutes, remove from broth and fry with salt and garlic until golden-brown. Fry sliced chorizo and drain off excess grease. Set all ingredients aside once done.
  4. If stock is ready, strain fish stock and chicken stock and mix together. Add saffron, stir and let stand so saffron colors the broth yellow.
  5. Returning to tomato in the paella pan, pour in stock with saffron. Season with salt and add chicken, ribs, shrimp, clams, green beans and peas and let boil together for approximately 20 minutes. Taste sautéed mixture. Add salt if needed, as this is the base of the paella’s flavor and also gives flavor to the rice.
  6. Add rice to sautéed ingredients. Arrange in the shape of a cross along the length and width of the paella pan. Cover paella pan with aluminum foil and let cook for about 20 minutes over medium-low heat. Then uncover and stir the rice. If dry, add some broth from pork ribs. Arrange ingredients attractively. Decorate with largest shrimp, chicken, pork and fried chorizo. Garnish with canned bell pepper and chopped parsley. Cover again and let cook approximately 20 minutes until liquid evaporates. Test rice. If done, turn off paella. If still hard, add a little stock. If there’s none left, prepare water with chicken bouillon powder and add to rice. The proportion of broth is approximately 3 quarts to 53 oz. (3⅓ lbs.) of rice.
  7. Once rice is done, let stand for 20 minutes covered. And then enjoy!



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