Cooking Instructions
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Step 1
Heat
Olive Oil (3 Tbsp)
in a large frying pan. Add
Onion (1)
,
Garlic (1 clove)
, and
Chorizo (4 oz)
and cook, stirring until onions have softened.
Step 2
Add
Red Bell Peppers (1 1/3 cups)
and
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)
and
Green Peas (1/3 cup)
to absorb some pan juices.
Step 3
Preheat oven to 160 degrees C (325 degrees F) steam bake.
Step 4
Add
Canned Whole Peeled Tomatoes (3 1/3 cups)
and bring to a simmer. Transfer contents to a baking tray, shake to level.
Step 5
Place
Prawns (10.5 oz)
and
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)
and
Freshly Ground Black Pepper (to taste)
.
Step 6
Put the tray onto shelf P2 (middle of the oven) uncovered and bake for 35 minutes.
Step 7
When it’s ready, remove it from the oven, cover with foil and let it stand for 10 minutes before serving.
