(at time of publication)
- Meat - choose from chicken pieces (we usually use 8 chicken drumsticks or bone-in thighs), seafood (mussels, prawns and cockles are popular), chunks of fish, pork - really whatever you fancy
- Basic recipe
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 fat cloves garlic, chopped
- 1 red capsicum, chopped
- 2 dried chorizo, sliced diagonally (I use Verkerks)
- 1 teaspoon paprika
- 1 teaspoon turmeric (saffron is traditional but is very expensive - use it if you have it)
- 2 cups short grain or arborio rice
- 1 litre chicken or seafood stock
- 400g can chopped tomatoes
- ½ teaspoon salt
- 1 cup peas (frozen are fine)
- parsley and lemon wedges to garnish
1 Heat the oil in a large shallow pan and brown the chicken pieces, if using. Remove and set aside. Clean and de-beard any seafood.
2 Gently fry the chopped onion, garlic, capsicum and chorizo in the chickeney pan. When the vegetables are soft, stir in the spices and rice, then add the stock and chopped tomatoes, stirring well.
3 Heat to a simmer and mix in the salt. Nestle the chicken pieces into the mixture so they are covered and will cook through, and add the peas. The dish should cook slowly for around 50 minutes, until the chicken is done and all the liquid absorbed. Try not to stir too often, or the rice will become gluggy. Add additional stock if necessary.
4 Seafoods will need around 20 minutes of cooking time, so add them towards the end and discard any mussels or cockles that do not open. Finish with a good sprinkle of chopped parsley and wedges of lemon.
Nutrition Info (per serve)
Total fat 9.7g
–Saturated fat 2.6g
Dietary fibre 2.7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us