- 1 onion
- 1 red pepper
- 6 tomatoes
- A clove of garlic
- 3 skinned chicken breasts
- 3 chicken stock cubes
- Paella/risotto rice (325g for 4 hungry people)
- Pinch of saffron
- Salt and Pepper
- 210g pack of peeled prawns (pre-cooked)
- Boil in the bag mussels
Finely chop the onion and the pepper. You should core the pepper by cutting out the middle bit.
Pop in the high-sided saucepan you are going to use and fry in some olive oil until soft. Transfer to a bowl.
Whilst the onions and pepper are on the heat, cut the chicken into strips. Fry off until golden brown in the pan.
Pop the onion, pepper, chopped tomatoes and garlic in with the chicken.
Add 400ml of stock (2 cubes) and the rice. Season with salt and pepper.
Taste the rice, add the saffron and put in a hot oven for about 10 minutes. The rice should be done now.
Add the mussels to a pan of boiling water and cook for about 5-7 minutes. Stir in the prawn before you do the mussels so that they have time to heat through.
I suggest you do not put the mussels in with the paella as the shells can break in it. Not nice.
Serve and enjoy.