This dish is traditionally cooked and served in a shallow saucepan with 2 handles known as a paella.

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.






200 gm Mussels
150 gm Prawns
250 gm Chicken (Diced)
150 gm Onions (Diced)
150 gm Green peppers (Diced)
200 gm Diced Fresh Tomatoes
50 gm Black olives (Optional)
1 Clove Garlic
100 gm Peas
Olive oil
250 gm Long grain rice
250 ml Chicken stock
Bouquet garni 1 small


1.Peel and roughly chop the onion. Remove the seeds from the green peppers and cut the flesh into dice. Cut the tomatoes into wedges and crush the garlic.
2. Heat the oil in a shallow saucepan and add the onions, garlic, peppers and tomatoes, and stir fry for 5 minutes then add the rice and olives.
3. Boil the stock and add it to the pan then simmer until half of the stock has been absorbed by the rice.
4. Fry the Chicken to a golden brown. Cook the peas in boiling salted water and drain.
5. Add the chicken, prawns, mussels and peas to the rice and place the pan in a hot oven 200°C to cook for 30 minutes.
6. Remove from the oven and serve in the pan.


1.You can add and take away any of the above ingredients as you see fit.

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