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Ingredients
- INGREDIENTS
- Large pinch of saffron strands
- 250 g chorizo or other spicy sausage in bite-size pieces
- 2 tbs extra virgin olive oil
- 500 g skinless chicken leg pieces
- 1 large onion, chopped
- 2 capsicums (one red, one green or yellow), cut into strips
- 2 tsp chopped garlic
- 2 or 3 tsp smoked paprika (or ordinary paprika powder)
- white pepper to taste
- 1 bay leaf
- 3 cups medium rice
- 1 cup cherry tomatoes, cut in half
- 1 litre ± chicken stock
- 400 g white fish fillets, cut into bite-size pieces
- 12 raw prawns in shells
- 12 mussels
- 1 cup frozen peas (optiona
Details
Servings 1
Preparation
Step 1
Immerse the saffron in a couple of tablespoons of boiling water for five minutes.
Partly cook the chorizo for a few minutes in a little olive oil.
Add chicken and cook three or four minutes. They don't need to be cooked right through at this stage.
Add the onion, capsicum, garlic, smoked paprika and white pepper
Add the rice and stir for a couple of minutes.
Pour in the stock and saffron liquid and bay leaves
Add water to cover to about one centimetre above the rice.
Cover (with foil) and leave to simmer for 15 minutes over very low heat.
Rinse and drain the fish, prawns and mussels in cold water, discarding any mussels that have opened.
Dot prawns and mussels over rice mixture. (Frozen peas may be added at this time.)
Squash the tomatoes and add to the top. Leave to cook for 2 - 3 minutes
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