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Paella With Le Douanier

4 portions


  • 45 ml (3 tbsp.) olive oil
  • 4 chicken legs
  • 12 large shrimps, deveined
  • 8 scampis
  • 250 ml (1 cup) chorizo sausage, sliced
  • 2 red peppers, thinly sliced
  • 3 garlic cloves, chopped
  • 500 ml (2 cups) long grain rice
  • 1 pinch of threads
  • 1 L (4 cups) chicken stock
  • 1 can (398 ml or 19 oz) of whole stewed tomatoes
  • 12 mussels, cleaned
  • 500 ml (2 cups) frozen green peas
  • 250 ml (1 cup) Le Douanier, rind removed and cut into cubes
  • Salt and freshly ground pepper
  • 2 lemons, quartered


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  • In a large frying pan, heat the oil and cook the chicken legs until they are golden brown and nearly cooked (around 15 minutes). Set aside on a plate.
  • In the same pan, brown the scampis and the shrimps, just enough to sear them. Set them aside on a plate as well.
  • Brown the sausage, the peppers and the garlic for a few minutes.
  • Add the rice, saffron and chicken stock.
  • Add the tomatoes and let simmer until the stock has been almost entirely absorbed.
  • Add the chicken legs, shrimps and scampis.
  • Add the mussels, peas and cheese cubes.
  • Continue cooking for about 5 minutes, until the mussels have opened. Add salt and pepper.
  • Serve with lemon quarters.

You can use this cheese for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines