Chicken and Wild Rice Paella
300g uncooked medium prawns
8 small (120g) mussels
1/3 cup (60g) wild rice
5 (550g) chicken thigh fillets
1 small (200g) leek, chopped
2 cloves garlic, crushed
1 medium (200g) yellow capsicum, chopped
1 medium (200g) red capsicum, chopped
1 teaspoon sambal oelek
2 tablespoons chopped fresh thyme
1 cup [200g] basmati rice
1/4 cup (60ml) dry white wine
1/2 teaspoon saffron threads
2 cups (500ml) chicken stock
2 tablespoons drained capers
2 medium (240g) yellow zucchini, chopped
1 tablespoon chopped fresh parsley
1 Shell and devein prawns, leaving heads and tails intact. Scrub
mussels, remove beards. Cook wild rice in small pan of boiling
water, uncovered, about 20 minutes or until tender; drain. Rinse
wild rice under cold water; drain well.
2 Cook chicken in heated frypan until browned both sides and almost
cooked through; remove from frypan. Drain chicken on absorbent
paper; slice chicken.
3 Add leek, garlic, capsicums sambal oelek and thyme to same
frypan, cook, stirring, 5 minutes. Add basmati rice, wine, saffron,
stock and chicken; cook, covered, about 12 minutes or until rice is
just tender. Add seafood, capers, zucchini and wild rice; cook,
covered, further 5 minutes or until seafood is tender. Serve
sprinkled with parsley.
Serves 4