serves 4
4 tbsp (60 ml) olive oil
4 - 6 chicken drumsticks, skinned
1 garlic clove, skinned and crushed
1 onion, skinned and chopped
8 oz (225 g) tomatoes, cut into wedges
1 red pepper, cored, seeded and diced
1 green pepper, cored, seeded and diced
4 oz (100 g) frozen peas
2 tsp (10 ml) ground turmeric
1 lb (450 g) brown rice
1.2 litres (2 pints) chicken stock.
1 pint (600 ml) fresh mussels
4 oz (100 g) peeled cooked prawns
5/8 cup (50 g) 2 oz flaked almonds, toasted
salt and pepper, to taste
lemon wedge, parsley sprig and unpeeled prawns, to garnish


1. Heat the oil in a paella pan or large saucepan, add the drumsticks and cook for 15 - 20 minutes, until brown.

2. Remove from the pan with a slotted spoon and keep warm.

3. Add the garlic and onion to the pan and cook for 3-5 minutes, until softened.

4. Pour off any excess fat.

5. Add the tomatoes, peppers, peas and turmeric and cook, stirring, for 5 minutes.

6. Return the chicken to the pan and stir in the rice and stock.

7. Bring to the boil, stirring constantly, reduce the heat and simmer for 40-45 minutes or until most of the stock has been absorbed and the rice is tender.

8. Meanwhile, prepare the mussels.

9. Cook the prepared mussels in 1 cm (1/2 inch) boiling water until they all open. Drain.

10. Stir the mussels, prawns and almonds into the chicken and rice mixture and heat through for 5 minutes. Season.

11. Serve the Paella in the cooking pan, garnished with the lemon wedge, the parsley sprig and a few prawns.

To clean the mussels, put in a large bowl and scrape well under cold running water. Discard any that are open. Rinse until there is no trace of sand in the bowl.

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