Cooking Instructions
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Step 1
Chop the
Spring Onions (1/3 cup)
. Divide the
Lemon (1/2)
into quarters.
Step 2
Clean the
Red Bell Peppers (2)
and remove the seeds, Cut the red bell pepper in very small cubes (brunoise).
Step 3
Cut the
Spanish Chorizo (3.5 oz)
into 1/2-inch (1cm) thick slices.
Step 4
Season the
Prawns (14 oz)
with
Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
. Salt the
Tyson® Chicken Breasts (14 oz)
.
Step 5
Heat up
Olive Oil (1 splash)
in a pan over medium heat. Fry chorizo, then chicken breast briefly in a pan until no longer pink (one at a time). Remove and set aside.
Step 6
Place the
White Rice (2 2/3 cups)
,
Chicken Stock (3 3/4 cups)
,
Saffron Threads (20)
and
Salt (1 pinch)
in a baking dish or oven-safe pot and stir together.
Step 7
Then add the
Fresh Mussels (14 oz)
, chorizo, and chicken.
Step 8
Cook the paella on shelf level 2 on the ‘Full Steam’ program at 100 degrees C (210 degrees F) for 35 minutes.
Step 9
Once done take paella out of the oven and mix in the pepper and
Green Peas (1 1/3 cups)
.
Step 10
Fry prawns on the hob in a frying pan with some
Olive Oil (1 splash)
for about 2 minutes on each side.
Step 11
Add the prawns to the paella and sprinkle with spring onions, garnish with lemon quarters and serve.
