‘Cheats’ Paella Rice With Chicken And Seafood
Do you think cooking a Paella is difficult and takes time? Watch co-host on Channel 10’s The Cooks Pantry, Courtney Roulston show us her “cheats” Paella Rice which is quick and easy to cook at home.
SERVING
SIZE
4 people
INGREDIENTS:
- 2 x 105g pack Ainsley Harriott’s
Singapore Aromatic Spice Rice
- 300g Hot Roast BBQ
Chicken – breast meat, shredded
- 500ml Chicken Liquid Stock
- 12 large raw green prawns, peeled
with tail left on
- 12 black mussels, beards removed
- 1 brown onion, sliced
- 200g green beans, sliced into ½ cm
rounds
- 1 tbsp Classic Extra
Virgin Olive Oil
- Flat leaf parsley to garnish
- Lemon wedges to serve
METHOD:
- Heat oil over a medium heat in a
large saucepan. Cook the onion for 2 minutes with a touch of sea salt, then add
in the beans, rice mix and stock. Bring up to a simmer and cook, stirring
occasionally for 5 minutes.
- Add in the chicken and stir through
the rice to warm. Place the prawns and mussels on the rice and gently nestle
them into the rice. Cover with a lid and leave on a gentle simmer for 5
minutes, or until the prawns have cooked through and the mussels have opened.
- Garnish with parsley and lemon wedges
and serve in the pan with a green salad on the side.
RACO PRODUCTS USED
