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Ingredients

500g cooked chicken thigh or breast ,chopped

100g cooked prawns

1 piece chorizo sliced diagonally

65g sticky glutinous white rice

130g Jasmine or basmati rice

2 tablespoons tomato paste

1 red bell pepper cut into strips

30g raisins

65g frozen green peas

1 teaspoon paprika

475ml chicken broth

1 can coconut milk

1 medium tomato sliced

1 medium onion chopoed

3 cloves of garlic minced

3 boiled eggs

3 tablespoons extra virgin olive oil

a pinch of saffron

Salt and pepper to taste

How to

In a bowl, combine the two types of rice. Wash with water twice and then drain. Set aside.
Heat the olive oil in a flat pan or paella pan until hot.
Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
Add the chopped chicken and prawns. Cook for 3 minutes.
Add the chorizo slices. Cook for another 2 minutes.
Add the saffron, and paprika. Stir.
Season with salt, pepper. Stir.
Pour-in the chicken broth and coconut milk.
Stir and let boil. Add-in the washed rice. Stir gently.
Allow to boil then add the tomato paste. Stir.
Cover and simmer for 5 minutes.
Add the raisins, and green peas.
Cover and simmer for 8 minutes.
Add the bell pepper strips.
Continue to cook until the rice is fully cooked. Taste and adjust seasonings.
Garnish with slices of boiled egg.

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This recipe comes from our Spanish heritage and each family will have their own version. This is similar to the Spanish Paella, however, we use sticky rice instead of paella rice and coconut milk.