Quick and Easy Paella With Chicken & Prawns

Try using Tilda Pure Basmati in place of ordinary long grain rice – it will absorb all the flavours of the Mediterranean

Difficulty (1-5): 2
Prep Time: 15 minutes
Cooking Time: 20minutes
Serves: 4

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Preparation

  1. For the rice stage, rinse the rice three times in cold water and drain well. Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs. Add the rice, cover, and cook over a very low heat for 16 minutes, stirring occasionally. Add the frozen peas and cook for a further 4 minutes, until the stock is absorbed and the rice is cooked. Remove the bay leaves.
  2. Meanwhile, for the chicken and prawn stage, heat the oil in a paella pan or large non-stick frying pan over a medium heat. Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes. Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir-fry for a further 6-7 minutes.
  3. Stir in the prawns (and mussels and scallops if using and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked. Add the seafood mixture to the rice and stir gently to combine.
  4. Add the lemon juice and serve immediately.

Ingredients

For the rice stage:

  • 250g Tilda Pure Basmati Rice
  • 700ml fish stock
  • (made with 11⁄2 stock cubes)
  • 2 bay leaves
  • 1⁄2 tsp each turmeric and mixed
  • herbs
  • 100g frozen peas

For the chicken and prawn stage:

  • 3 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1⁄4 tsp dried chilli flakes
  • 1 red pepper, diced
  • 250g chicken breast, cut into
  • bite-size pieces
  • 100g cooked tiger prawns
  • 100g cooked mussels (optional)
  • 125g raw scallops (optional)
  • 1 tbsp fresh lemon juice

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