Spanish fideua with chicken and shrimps

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16 ingr.

15 min.


Spanish fideua with chicken and shrimps

Prepare the Kamado BONO barbecue for direct cooking, ignite the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 160 degrees. Close the upper and lower air dampers to keep the temperature even.
Melt the butter in a pan, cry the chopped onion, fry, add the chopped peppers, garlic. After frying, stir and add the chicken, fry, add the tomatoes, pasta, add the shrimp, season with spices and pour the broth. Sprinkle peas on top, close the grill lid and simmer for 10-15 minutes.
Garnish with greens and lemon.


200 g chicken fillet
150 g of shrimp
300 g of fine pasta
2 tbsp butter
1 pepper
1 onion
3 cloves garlic
1 can of chopped canned tomatoes
1 liter of chicken broth
2 teaspoon Smoked paprika powder
1 teaspoon turmeric
A handful of peas
Chopped parsley
Salt, pepper