You will need
2 skinless chicken breast fillets
1 t (5 ml) Ina Paarman’s Chicken Spice
1 medium onion, finely chopped
1 red bell pepper, finely diced
1 – 2 cloves garlic, crushed
½ t (2,5 ml) turmeric
½ cup white wine
1 x 25 g Ina Paarman’s Liquid Fish Stock mixed with ½ (125 ml) cup hot water
2 very ripe red tomatoes, skinned and diced
½ t (2,5 ml) sugar
½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
400 g fresh mussels or 300 g mussels on the half shell or 250 g frozen mussel meat
200 g medium size prawns, deveined
Slice the chicken breasts across the grain into 1 cm thick slices and toss with the Chicken Spice.
Pre-heat a heavy based fry pan and add 2 T of olive oil. Swivel oil and add the chicken. Turn when lightly browned on the one side then lightly brown the other side. Remove the chicken to a plate with a slotted spoon or pair of tongs (no need to keep warm).
Add a little more oil to the pan and stir-fry the onion and bell pepper until soft and aromatic. About 3 – 4 minutes. Add the garlic and turmeric. Stir-fry for only 30 seconds. Add the wine, turn the heat to high and fast boil for 2 – 3 minutes without a lid to reduce by half. Add the Fish Stock mixed with water.
Turn the heat right down and add the half-cooked chicken, diced tomatoes, sugar and Chilli & Garlic Seasoning. Simmer for 5 minutes. (Can be pre-prepared to this stage up to a day in advance and kept in a covered pan in the fridge.)
If using frozen seafood defrost first. Stir-fry the mussels and prawns with a little more oil. Add to the chicken and tomato mixture in the frying pan (do not stir) and cover with a lid. Shake the pan and cook for 2 minutes. Taste for seasoning.
Cook the pasta (without salt) in plenty of fast boiling water for 6 – 8 minutes. Drain and toss with Pasta Spice, Lemon & Black Pepper Seasoning, fresh lemon thyme, cream and a little olive oil.
Dish the pasta into soup-bowls. Spoon the paella mixture over the pasta. Pass the peppermill.