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  • 6 chicken thighs

  • poultry stock

  • 1 onion

  • 500g tomatoes

  • 1 red pepper

  • 1 green pepper

  • 250g frozen peas

  • 1 kg of mussels

  • olive oil

  • 300 to 400 g of special paella rice

  • 12 langoustines

  • 12 prawns

  • 200g cleaned squid

  • 150g chorizo

  • 2 to 3 pods of saffron

  • salt

  • pepper

  • 3 lemons




Technical phases of the recipe:



To make this recipe:



  • Start by preparing all the ingredients  :

  • Finely chop the onions,

  • Slice the red peppers into thin sticks and do the same with the green peppers,

  • After plunging the tomatoes into a pan of boiling water, peel them, cut them in half and deseed them. Cut the tomatoes into small cubes.

  • In a paella pan, sauté the onions in olive oil. These should become translucent. Add red peppers, green peppers and sliced chorizo. Brown for a few more minutes, turning the contents regularly with a spatula and finally add the tomato in small cubes,

  • Meanwhile, separately, brown the chicken thighs in a skillet. They should brown well on all sides. Add the rice to the vegetables. Mix to insert the rice into the fat at the bottom of the paella dish.

  • Then, place the chicken thighs on top.

  • Moisten with the hot white chicken stock. Add the peas, mussels, prawns, squid and finally the langoustines. Season with salt, pepper, saffron. Leave to cook over low heat, stirring occasionally so that the paella does not stick to the bottom of the container. If necessary, add a little chicken stock during cooking. Cook gently, covered with a sheet of parchment paper or a lid.

  • After cooking, keep warm. Serve in the paella dish with half a lemon per person, cut into wolf teeth




NB  : Some people can also decide, depending on the quality of the rice, to first cook the rice separately with the chicken juice, then once the rice is cooked over very low heat, gradually pour into the mixture of chicken, mussels, shrimps, squid, langoustines and  vegetables




Wednesday, April 6, 2022 ​​​​

  • Open Day

  • Date: April 6, 2022

  • Hours: 10:00 - 17:00

  • Theme: ethics and professionalism in the hotel environment.

  • Place:  CFPF SORAWELL located in Essos near the ENEO agency

  • Telephone: (237) 673 754 798 / 694 389 562


January 11 - March 3, 2022

  • Price: 50,000 FCFA  

  • Date: Tuesdays and Thursdays

  • Hours: 3 p.m. - 6 p.m.

  • Focus: Pastry



March 14 - April 25, 2022 ​​​

  • Rotation: Monday March 14 

  • Easter holidays:   Friday 08 April (evening) to Monday 18 April  2022. 

  • Theoretical evaluation: Tuesday 19 to Friday 22 April  2022. 

  • Practical end-of-module assessment: Thursday 21 to  Monday April 25, 2022. 

  • Deadline for submitting theoretical notes and  practices : Monday, April 25, 2022.


Je m’appelle Edwige Aimée, apprenante au CFPF Sorawell de 2002 à 2005. J’ai beaucoup apprécié mes années de formation, particulièrement l’ambiance de famille et la façon dont nous étions formées. Je me souviens que je recevais toujours des encouragements lorsque j’étais découragée, les monitrices étaient vraiment gentilles.

J’ai reçu à Sorawell la formation professionnelle mais aussi humaine et spirituelle. Cela m’a été d’un très grand apport dans ma vie professionnelle. J’ai connu Dieu à Sorawell et j’ai aussi appris à avoir confiance en moi. Je garde de très bons souvenirs de Sorawell.

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