( SERVES 4 )
This is my husband's recipe handed down by his mother. It suits everything about our kiwi lifestyle - accessible ingredients; quick to make; can be cooked on the barbecue; and it can take on a local flavor by using locally gathered seafood. Traditionally the Spanish have seafood OR meat paellas, but this combination is delicious and popular with everyone.
|3 Tbsp||Olive oil|
|1 cup||Long grain rice|
|1 medium||Onion, chopped|
|2 rashers||Bacon, chopped|
|1½ cups||Chicken stock, or vegetable stock|
|½||Green capsicum, sliced|
|½||Red capsicum, sliced|
|2||Boneless chicken thighs|
|200 g||Fish, fresh or frozen|
|200 g||Mixed seafood, use frozen prawns, scallops if in season, mussels, pipi, tuatua, cockles or clams in the shell|
- Using a paella pan, deep frypan, electric frypan or deep dish on the barbecue, heat oil and fry chopped onion and bacon for a few minutes. Add rice and fry until opaque. Add turmeric and stir well.
- Arrange chicken and fish evenly on top of the rice, then top with seafood and finally the red and green peppers.
- Carefully pour the hot stock over whole dish.
- Cover with tinfoil and simmer undisturbed for 20 minutes. Check and add hot water if necessary then simmer for further 10 minutes until rice is tender. Sprinkle with chopped parsley and serve with slices of lime or lemon. Serve with Montana Marlborough Sauvignon Blanc.