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
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
method
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.
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.
serving amount
serves 4
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