Try using Tilda Pure Basmati in place of ordinary long grain rice - it will absorb all the flavours of the Mediterranean Preparation Time: 15 minutes Cooking Time: 20 minutes | Serves 4 for the rice stage: 250g Tilda Pure Basmati Rice 700ml fish stock (made with 11/2 stock cubes) 2 bay leaves 1/2 tsp each turmeric and mixed herbs 100g frozen peas for the chicken and prawn stage: 3 tbsp olive oil 1 onion, roughly chopped 2 garlic cloves, crushed 1/4 tsp dried chilli flakes 1 red pepper, diced 250g chicken breast, cut into bite-size pieces 100g cooked tiger prawns 100g cooked mussels (optional) 125g raw scallops (optional) 1 tbsp fresh lemon juice For the rice stage, rinse the rice three times in cold water and drain well. Place the fish stock in a large saucepan, bring to the boil and add the bay leaves, turmeric and mixed herbs. Add the rice, cover, and cook over a very low heat for 16 minutes, stirring occasionally. Add the frozen peas and cook for a further 4 minutes, until the stock is absorbed and the rice is cooked. Remove the bay leaves. Meanwhile, for the chicken and prawn stage, heat the oil in a paella pan or large non-stick frying pan over a medium heat. Add the onion, garlic and chilli flakes and stir-fry for 2-3 minutes. Add the red pepper and stir-fry for 4-5 minutes, then add the chicken and stir-fry for a further 6-7 minutes. Stir in the prawns (and mussels and scallops if using) and heat through gently for 4-5 minutes. Ensure the scallops are thoroughly cooked. Add the seafood mixture to the rice and stir gently to combine. Add the lemon juice and serve immediately