Seafood Rice Dish
8,4 / 10
- 1 cup white wine
- 2 cups mussels (cleaned)
- 1.333 cups Prawn (blanched)
- 4 Tbsps olive oil
- 2 Chicken breasts (approx. 600 g), diced
- 1.333 cups Chorizo (sliced)
- 1 ⅔ cups short-grain Rice
- 2 onions (diced)
- 2 cloves garlic cloves (minced)
- 4 cups chicken stock
- 1 sachet Saffron
- 1.333 cups frozen peas
- 1 red pepper (chopped)
- 4 tomatoes (cut into thin wedges)
Cannot be frozen
Wash and scrub the mussels. Bring the wine to the boil and add the mussels. Cover and cook for about 6-8 minutes, until the mussels have opened.
Discard any that have not opened. Remove the lid and drain the mussels.
Cut the prawns open on the underside with scissors and remove the shells.
Heat 2 tbsp olive oil in a large, deep frying pan and quickly brown the chicken pieces.
Take out of the pan and quickly brown the sliced sausage. Take out, add the remaining oil to the pan and sweat the rice, onion and garlic. Stir in the stock and mix in the saffron, peas, red pepper and tomatoes.
Return the rest of the ingredients to the pan and cook in an oven preheated to 160°C (140° fan) | 325F | gas 3 for about 30 minutes, until done.
The rice should have absorbed the liquid but should still retain a little bite. Add a little more liquid if necessary. Season to taste and serve.