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.
In a medium bowl, mix 30ml (2 tablespoons) olive oil, paprika, oregano, salt and pepper. Stir in the chicken pieces to coat.
Cover, and refrigerate.
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.
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.
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.
Cover, and reduce heat to medium low. Simmer 15 - 20 minutes or until the rice is done.
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
Directions
In a medium bowl, mix 30ml (2 tablespoons) olive oil, paprika, oregano, salt and pepper. Stir in the chicken pieces to coat.
Cover, and refrigerate.
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.
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.
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.
Cover, and reduce heat to medium low. Simmer 15 - 20 minutes or until the rice is done.
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.