Stephania Mitsides


Preparation Time:

30 min

Cooking Time:

20 min


5 servings
Category:For Kids | With Meat & Poultry | With Seafood

Made with

Chicken Bouillon
Vegetable Bouillon Powder
Tomato Paste 70g
Premium Cut Vermicelli


  • 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.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email