Ingredients

• 225g SunRice Long Grain White Rice
• 1 small roasted chicken, skinned and cut into large pieces.
• 110g bacon
• 6 mussels
• 2 crayfish/lobsters cooked and meat removed
• 225g peas
• 225g grench beans
• 12 green prawns de-veined and peeled (tails on)
• Half a tin of sweet red peppers
• 2 tomatoes chopped
• 1 onion roughly chopped
• 2 coves garlic chopped
• 1 tspn saffron
• Pinch of cayenne pepper
• 1Lt chicken stock
• 2 tblspns olive oil
• 1 tspn paprika
• Salt and pepper for seasoning

Instructions

• Best made in a deep pan which can be used on the stove top and transferred to the oven.

• If not using frozen peas and beans cook first in lightly salted water drain and reserve.

• Brown the chicken, bacon with the olive oil and then add the onion and garlic.

• Fry the onions until golden add tomatoes, rice, saffron, paprika, salt and pepper and cayenne pepper to taste. Add the stock. Simmer for 15 mins.

• Add the lobster meat, prawns, beans and peas, red peppers and cook for a further 10 mins in a hot oven.

• Serve directly from the pot.

Tips

• Ensure the rice is almost fully cooked before transferring to the oven as the prawns and lobster meat require very little cooking.

Variations

• Instead of bacon use pork fillet.