Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 20 minutes |
| Cooking time | 20 minutes |
| Total time | 40 minutes |
Ingredients
1 tablespoon
olive oil 100 gram
smoked sausage or smoked bacon ((cut into bite-sized pieces)) 1
medium onion (chopped) 2
garlic cloves (minced or crushed) 2
stalks celery (chopped finely) 1
green pepper (chopped) 2
chicken breasts ((boneless, skinless, cut into bite-sized pieces)) 1⁄4 teaspoon
cayenne pepper 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon
sea salt 1 cup
easy cook long grain rice 750 milliliter
chicken stock ((water can be used)) 2
bay leaves 2
tomatoes (peeled and chopped) 2 tablespoon
tomato paste 100 gram
prawns peeled ((9-10 Medium shrimp)) 24
fresh mussels (bearded and cleaned) 1 tablespoon
Parsley (fresh chopped) 1
black pepper to taste (Freshly ground)Instructions
- Heat oil in a wok, add the smoked sausage or bacon. Cook until sausage is browned or bacon is crisp.
- Add onion, garlic, celery and green pepper. Stir fry until vegetables soften.
- Add the raw chicken then cayenne, oregano, thyme, salt and pepper. Cook for a few minutes until chicken loses pink color.
- Add rice, chicken stock, tomatoes, tomato puree and bay leaves. Cover and simmer for 15 minutes.
- Lift lid, enjoy aroma and add the prawns and prepared mussels. Cover and continue cooking for another ten minutes
- Check that the mussel shells are all open. If not, stir well and cook a little longer. (60 seconds)
- Serve and garnish with fresh chopped parsley.
Notes
- To prepare mussels, discard any which remain open and do not close when tapped.
- Also discard any with damaged shells. Scrub them under cold running water, pulling any seaweed (beard) from joint in shell.
- Goes very well with red wine or beer.
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