How to make a feast like in the series La Casa de Papel?


When the robbers are fed up with eating pizza, they take it up a notch. Paella, cold beer, all delivered directly by the police, please!

The secret to successful hostage-taking may also lie in not neglecting meals. That's good news: the brilliant book I devour the series (Solar Editions) reveals the recipe as addictive as the Netflix show.

The ingredients for the shopping list:

500g long rice paella 4 chicken thighs

1 kg of mussels

12 prawns

10 squid rings

4 large tomatoes

2 peppers

200g peas (fresh or frozen)

3 cloves of garlic

2 onions

1 bouquet garni, 2 doses of ducros saffron,

1 liter of chicken broth

olive oil, salt, pepper.

The recipe for 6 hostages

Pass the peppers under the grill for a few minutes to remove the skin easily, then dice them. Boil the tomatoes for 1 minute then peel them, remove the seeds and cut them into small pieces.

Peel and cut the onions into strips. De-germinate and finely chop the garlic.

Separate the drumstick and thigh from the chicken . In a casserole dish with ½ onion and a little olive oil , open the mussels for 5 minutes. Remove the shells and reserve the juice and mussels in a separate container. Keep a few mussels in their shells for dressing.

Heat the paella dish with a little oil, then brown the peppers for a few minutes. When they are golden brown, set aside. Brown the chicken pieces on all sides for 5 to 6 minutes. Set aside. Brown the prawns for 1 minute on each side then set aside. Do the same for the squid and set aside.

Sauté the rest of the onions and garlic for a few minutes then add the rice and mix well until they become translucent. Incorporate the peppers , the diced tomatoes , the bouquet garni and the saffron , adjust in salt and pepper then add the broth and the mussel juice. Bring to the boil then add the pieces of chicken , the prawns and the squid.

Finish cooking, either in a hot oven at 180 ° C (th.6) or on very low heat, uncovered, for about twenty minutes. Add a little broth if necessary. 10 minutes before the end of cooking, add the peas and mussels . The secret to the great taste of paella is to cook all the ingredients in the same dish so that the flavors mingle with each other.


@ Élisabeth & Valéry Guedes

Read this next

The week of Do It

Vacances ete


Mas De Cinq Sous

A Provençal weekend in slow life mode at the Mas de Cinq Sous

Livres Erotiques

5 erotic novels to spice up your summer

Ava Kitchen

Ava Kitchen, the new hot spot like in Los Angeles

Conseil Beaute Ete

Beauty gurus reveal their secret tips for summer


5 fans in the wind


10 baskets to feel like summer

Epernay Sans Voiture

A stylish weekend in Champagne without a car

Le Camondo

Le Camondo: a divine terrace in the shade of palm trees


An aperitivo as chic as in Rome

Arnaud Delvenne

A real Greek salad like at the Grand Café d'Athènes


Cyril Lignac's banana-chocolate pancakes

Palais Royal

Do you know this starry terrace in the garden of the Palais-Royal?

Valise Cabine

Weekend: the editorial staff's favorite cabin suitcases

Recette Pimms

Pimm's: the Royal Family's favorite summer cocktail

Brasserie Martin

After Bellanger and Dubillot, it's time for Brasserie Martin!

Free People

Free People opens its first Parisian store in the Marais

Galeries D Art

The art galleries that exhibit all summer in the Marais


12 must-know back-to-school news

Cremes Solaires Non Polluantes

9 ocean-friendly sun products



Horoscope Ete

Horoscope: your summer love predictions


An Italian guinguette feet in the water

Hotel Deco

Summer holidays: 5 hotel decorations in France to die for


The kid-friendly spot to check out all summer long

Eau A La Peche

The healthy summer recipe by Angèle's guinguette




The glamorous exhibition of diamond lovers


Hair removal: 3 popular methods for silky smooth skin

Wine Tour

3 unusual trips to learn all about wines and champagnes

Le Bon La Butte

A favorite address in the heart of Montmartre

Hot topics