From: Tilda Kitchen
Try using Tilda Pure Basmati in place of ordinary long grain rice – it will absorb all the flavours of the Mediterranean. *Use Gluten Free stock to make this dish Gluten Free
Energy
561 kcal
Fat
16g
Carbohydrates
60g
Fibre
3g
Protein
38g
Salt
2.3g
This recipe uses:
Pure Basmati Rice 500g
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.
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