Recipe: seafood & chicken paella by Yannick Alléno

Recipe: seafood & chicken paella by Yannick Alléno - The Restaurant Co. Stories - Recipes

World-renowned French chef Yannick Alléno is the culinary consultant at One&Only The Palm Dubai’s three restaurants; STAY where traditional French cooking methods are combined with modern culinary advancements, 101 Dining Lounge and Marina serving a refined seafood selection, and ZEST blending flavours from the Middle East, Asia, and the West. The famed chef shares his seafood & chicken paella recipe from 101 Dining Lounge and Marina for you try at home.

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


  1. Chop white onions and bell peppers.
  2. Cut chorizo in small dices of 5mm and thin slices.
  3. Peel the raw shrimps by keeping the head.
  4. Cut the chicken and calamari in squares of 3cm.
  5. Put the olive oil in a paella pan and fry onions, bell peppers as well as few dices of chorizo in it.
  6. Once everything is cooked, add the rice until it gets glazed.
  7. Add all the spices & powders and fill it up with shrimp stock; simmer by stiring until it is cooked.
  8. After 10 mins of simmering add the frozen peas.
  9. Finally add the tomato sauce and stir the paella occasionally.
  10. Pan-fry the chicken, shrimps, calamari, chorizo slices and padrón peppers separately.
  11. Garnish the paella with the pan-fired ingredients, lemon juice and lemon wedges on top.
  12. Ready to serve.