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‘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:

  1. 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.
  2. 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.
  3. Garnish with parsley and lemon wedges and serve in the pan with a green salad on the side.



RACO PRODUCTS USED 

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