Olive Oil (3 Tbsp)
in a large frying pan. Add
Garlic (1 clove)
Chorizo (4 oz)
and cook, stirring until onions have softened.
Red Bell Peppers (1 1/3 cups)
Tyson® Chicken Thighs (7 oz)
. Stir until chicken is cooked through. Add
Fresh Squid Tubes (5.5 oz)
, stir quickly to not overcook. Add
Short Grain White Rice (1 2/3 cups)
Green Peas (1/3 cup)
to absorb some pan juices.
Preheat oven to 160 degrees C (325 degrees F) steam bake.
Canned Whole Peeled Tomatoes (3 1/3 cups)
and bring to a simmer. Transfer contents to a baking tray, shake to level.
Prawns (10.5 oz)
Fresh Mussels (6 oz)
on top neatly. Pour in the
Vegetable Stock (1.1 lb)
, ensuring the rice is covered. Add
Saffron Threads (1 pinch)
and season with
Sea Salt Flakes (to taste)
Freshly Ground Black Pepper (to taste)
Put the tray onto shelf P2 (middle of the oven) uncovered and bake for 35 minutes.
When it’s ready, remove it from the oven, cover with foil and let it stand for 10 minutes before serving.