For 12 people


  • 1 kg of rice
  • 1 kg of pork chop
  • 1 whole chicken, minced (about 2 kg)
  • 2 green peppers
  • 450 g artichoke pieces
  • 1 “sober paellero carmencita” (or a gram of saffron)
  • 1 Kg of crushed tomato
  • 1 cube of chicken or poultry broth
  • 10,000 ml of water
  • 300 g garlic
  • Salt
  • 6 tablespoons olive oil

Lucia's Paëlla

About the volunteer

My name is Lucia and I am from Spain. I’m studying computer science at UT3 (Paul Sabatier), and I spent the best semester of my Erasmus life in Romania. I am currently a volunteer at ESN Toulouse in the culture and IT evening poles.

À propos du plat

What is Paella?
It is a traditional Spanish dish, which takes its name from the large pan in which it is cooked. But beware, I’m talking about the real Paella here, with meat and without seafood!

How did you hear about this dish?
I’ve known this dish since I was a little girl, my father has been making it since then.

Who makes this dish best?
It is my father’s specialty, which has always followed the same recipe, and which I in turn make.

Why did you choose to present this dish?
Because it reminds me of my country, my childhood memories, and because I love it!

Recipe steps

  1. In the “paella”, or in a large frying pan, fry the pork in pieces with 3 spoons of olive oil, and place it in a saucepan with lid.
    In the same oil, repeat the same operation element by element, starting with the chicken, then the garlic, then the peppers, then the artichokes, and finally, the crushed tomato with a little salt and sugar, until take an orange hue.
  2. Once all the elements are fried one by one in the pan and incorporated in the same pan, cook in the latter over low heat, mixing.
  3. In about 1800 ml of water, put the chicken broth, introduce the rice, and cook for about 15 minutes.
  4. Finish cooking the rice over off heat, covering the pan with newspaper.
  5. Mix your meat preparation and your rice.
  6. Taste!