Salad Recipes - Picnic Paella

Ingredients

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp olive oil

• 1 small red (bell) pepper, diced

• 1 small green (bell) pepper, diced

• 100 g/4 oz pork fillet, diced

• 1 chicken breast, diced

• 225 g/8 oz/1 cup long-grain rice

• 600 ml/1 pt/2 1/2 cups chicken stock

• 5ml/1 tsp saffron powder or turmeric

• 250 g/9 oz/1 small can mussels in brine

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• 50 g/2 oz/1/2 cup frozen peas

• Salt and freshly ground black pepper

• 6 whole prawns (shrimp)

• Cucumber slices

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Method:

1. Fry (sauté) the onion and garlic in the oil for 2 minutes until soft but not brown.

2. Add the peppers and fry for a further 2 minutes. Stir in the pork and chicken and fry, stirring, for 3 minutes.

3. Stir in the rice. Add the stock and saffron or turmeric, bring to the boil, reduce the heat, cover and simmer for 15 minutes.

4. Stir in the contents of the can of mussels, the peeled prawns and the peas and season with salt and pepper. Re-cover and cook for 5 minutes.

5. Remove the lid and continue cooking until the rice is tender and has absorbed all the liquid.

6. Spoon into a lightly oiled 1.2 liter/2 pt/5 cup pudding basin. Leave to cool then chill for at least 2 hours.

7. Turn out on to a serving plate and garnish with the whole prawns and cucumber slices.