Seafood and Chicken Paella

Seafood and Chicken Paella

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A combination of prawns, mussels, fish and chicken flavoured with peppers, garlic and tomatoes makes this a meal to remember.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 2 Skinless chicken breasts, cut into large chunks
  • 1 Small onion, finely chopped
  • 300 g Prawns, peeled and veins removed
  • 12 Large mussels (in shells)
  • 80 ml Olive oil
  • 2-3 Cloves of garlic, crushed
  • 1 Green pepper, sliced
  • 1 x 410 g Tin chopped tomatoes
  • 2 Cups long grain rice
  • 2.5 ml Robertsons Turmeric
  • 1 Red pepper, sliced
  • 210 ml Sugar
  • 1sachet KNORR Spaghetti Bologanise Dry Cook-in-Sauce
  • 2 Fillets of white fish such as hake, cut into pieces
  • 4 ½ Cups Water


  • In a pan sauté onion and garlic in olive oil until the onion becomes transparent.
  • Add chicken and peppers, cook, stirring for a minute.
  • Add tomatoes and sugar and bring to the boil, simmer uncovered until almost all the liquid has evaporated.
  • Stir in rice, contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and turmeric.
  • Add the water, a little at a time, adding more if needed.
  • Stir until boiling, then simmer covered for about 15 minutes.
  • Stir in mussels, top with fish and prawns.
  • Cover and simmer for about 5 minutes or until fish and prawns are cooked.
  • Gently stir the fish and prawns through the rice and serve.