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Paella with green salad

Recipe from: 9/28/2000 12:00:00 AM
Ingredients 17
Servings 6


  • 65
    olive oil
  • 1
    onion, coarsely chopped
  • 2
    cloves garlic, crushed
  • 1
    red pepper, seeded and finely chopped
  • 2
    large chicken breasts, skinned, deboned and diced
  • 400
    whole tomatoes in juice, coarsely chopped
  • pinch chilli powder or to taste
  • 5
  • 300
    uncooked long-;grain white rice
  • 1
    vegetable stock
  • salt and fleshly ground black pepper to taste
  • 12
    frozen prawns, unshelled
  • 45
    sweet sherry
  • 125
    frozen peas
  • 500
    mussels in shells, drained
  • 1
    lemon, cut into wedges
  • handful fresh dill or parsley sprigs


Heat the olive oil in a large heavy-based saucepan or paella pan. Sauté; the onion, garlic and pepper until soft and fragrant. Add the chicken and sauté; until lightly browned. Add the tomatoes and stir. Sprinkle the chilli powder and paprika on top, reduce the heat and simmer for about 10 minutes, stirring continuously. Add the rice, stir through and simmer for another five minutes. Add the stock and bring to the boil. Reduce the heat and simmer uncovered until the rice is cooked and most of the liquid has been absorbed. Season to taste with salt and pepper. Shell the prawns and remove the vein. Add the prawns, sherry and peas to the saucepan and simmer for another 5 to 10 minutes until the prawns are pink and just done. Arrange the mussels on top of the rice mixture, cover with a tight-fitting lid and simmer for two minutes or until the mussels are heated through. Serve the paella with lemon wedges and garnish with chopped dill or parsley. Prepare a salad with lettuce leaves, baby carrots, onion rings and tomato, drizzle with salad dressing and serve with the paella.

Read more on: poultry

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