- 250g brown rice for paella or risotto
- ½ cup Mitsides Cut Vermicelli
- 850ml boiling water
- 1 cube Mitsides chicken bouillon
- 2 Tbsp olive oil
- 1 onion, chopped
- ½ red pepper, deseeded and chopped
- 1 garlic clove, minced
- 1 tsp Mitsides Tomato Paste
- 1 chicken breast, cut in cubes
- 150g squid, sliced
- 150g prawns, cleaned
- ½ cup peas
- 3 Tbsp sweetcorn
- ½ lemon, the juice
- 2 tsps Mitsides Vegetable Powder
- 3-4 saffron threads
- ½ tsp paprika
- ¼ tsp turmeric
In a paella pan (or a large deep skillet) heat the olive oil and add the onion, garlic and red pepper. When softened add 1 tsp of the vegetable powder, paprika and turmeric. Add the rice and vermicelli, cook for a couple of minutes and then add the boiling water mixed with the chicken stock. Add the saffron threads and cook for 10-15 minutes on low heat.
In a separate pan, add 1 tablespoon of olive oil and sear the chicken. Add 1 tsp vegetable powder and cook for 5 minutes, turning so as to brown on all sides. When cooked, remove the chicken and add the squid and prawns. Cook for 2-3 minutes and remove from the pan.
Add the chicken, prawns and squid to the rice. Add the corn, peas, lemon juice, salt and pepper and cook for another 5 minutes. Serve in bowls.