Method
Ingredients
Ingredients
For the rice stage
- 250g Tilda Pure Basmati Rice
- 700ml fish stock* (made with 1 & 1⁄2 stock cubes)
- 2 bay leaves
- 1⁄2 tsp. turmeric
- 1⁄2 tsp. 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
Method
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For the rice stage, rinse the rice three times in cold water and drain well.
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Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs.
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Add the rice, cover, and cook over a very low heat for 16 minutes, stirring occasionally.
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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.
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Meanwhile, for the chicken and prawn stage, heat the oil in a paella pan or large non-stick frying pan over a medium heat.
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Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes.
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Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir-fry for a further 6-7 minutes.
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Stir in the prawns (and mussels and scallops if using and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked.
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Add the seafood mixture to the rice and stir gently to combine.
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Add the lemon juice and serve immediately.
