Chicken and seafood, this dish serves an alternative to the traditional surf and turf. Loaded with lean protein, this typically rice predominant dish offers a more balanced ratio between protein and carbohydrates. The seafood also provides trace nutrients often lacking in other meals, and the high protein content may support optimal immune functioning.
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
30mlolive oil
15mlpaprika
10mldried oregano
salt and black pepper to taste
600gkinless, boneless chicken breasts, cut into cubes
45mlolive oil, divided
3cloves garlic, crushed
5mlcrushed chilli flakes
375mlGolden Delight Thai rice
1pinch saffron threads
1bay leaf
1lchicken stock
2lemons, zested
1onion, chopped
1red bell pepper, coarsely chopped
400gpeeled and deveined prawns
12½ shell mussels (optional)
½bunch Italian flat leaf parsley, chopped
1
In a medium bowl, mix 30ml (2 tablespoons) olive oil, paprika, oregano, salt and pepper. Stir in the chicken pieces to coat.
2
Cover, and refrigerate.
3
Heat 20ml (1 ½ tablespoons) olive oil in a large nonstick pan or paella pan over medium heat. Stir in garlic, red chilli flakes, and rice. Cook, stirring, to coat rice with oil for about 3 minutes. Stir in saffron threads, bay leaf, chicken stock, and lemon zest. Bring to a boil, reduce heat and simmer for 5 minutes. Remove bay leaves.
4
Meanwhile, heat the remaining olive oil in a separate pan over medium heat. Stir in the marinated chicken, bell peppers and onion and cook for 5 minutes.
5
Stir the fried chicken, bell peppers and onions into the simmering rice, add the prawns, and gently push the mussels into the surface of the rice.
6
Cover, and reduce heat to medium low. Simmer 15 - 20 minutes or until the rice is done.
7
Sprinkle with chopped parsley and serve with lemon wedges.
Tip: You can replace the chicken with firm white fish for a seafood Paella. You can also increase the vegetable quantity if you prefer more vegetables and less meat.
Ingredients
30mlolive oil
15mlpaprika
10mldried oregano
salt and black pepper to taste
600gkinless, boneless chicken breasts, cut into cubes
45mlolive oil, divided
3cloves garlic, crushed
5mlcrushed chilli flakes
375mlGolden Delight Thai rice
1pinch saffron threads
1bay leaf
1lchicken stock
2lemons, zested
1onion, chopped
1red bell pepper, coarsely chopped
400gpeeled and deveined prawns
12½ shell mussels (optional)
½bunch Italian flat leaf parsley, chopped
Directions
1
In a medium bowl, mix 30ml (2 tablespoons) olive oil, paprika, oregano, salt and pepper. Stir in the chicken pieces to coat.
2
Cover, and refrigerate.
3
Heat 20ml (1 ½ tablespoons) olive oil in a large nonstick pan or paella pan over medium heat. Stir in garlic, red chilli flakes, and rice. Cook, stirring, to coat rice with oil for about 3 minutes. Stir in saffron threads, bay leaf, chicken stock, and lemon zest. Bring to a boil, reduce heat and simmer for 5 minutes. Remove bay leaves.
4
Meanwhile, heat the remaining olive oil in a separate pan over medium heat. Stir in the marinated chicken, bell peppers and onion and cook for 5 minutes.
5
Stir the fried chicken, bell peppers and onions into the simmering rice, add the prawns, and gently push the mussels into the surface of the rice.
6
Cover, and reduce heat to medium low. Simmer 15 - 20 minutes or until the rice is done.
7
Sprinkle with chopped parsley and serve with lemon wedges.
Tip: You can replace the chicken with firm white fish for a seafood Paella. You can also increase the vegetable quantity if you prefer more vegetables and less meat.
