Total Time: 1 hour
3tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 large tomatoes, skinned, deseeded and roughly chopped
1 large red pepper, deseeded and cut into thin strips
2 large, skinless chicken breasts, cut into chunks
300g long-grain rice
large pinch saffron
1.2 litre vegetable stock
ground black pepper
12 raw, peeled, tiger prawns (or cooked if you can't find raw)
3tbsp dry sherry
100g frozen peas
1 pack Tesco cooked mussels in garlic butter sauce
large handful fresh, flatleaf parsley, roughly chopped
1 unwaxed lemon, cut into wedges
Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally.
Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed.
Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink and the chicken is cooked through, with no pink showing. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread.