Take a trip to Spain with Naturel Brown Rice Paella! Your tastebuds will definitely say gracias for this delicious twist to a Spanish paella.

60 mins

medium

5 pax

Ingredients:

Adjust Servings
400g Naturel Organic Brown Rice
2 ½tbsp Naturel Rosemary Flavoured Extra Virgin Olive Oil
4 cloves garlic, minced
5pcs shallots, minced
2pcs bay leaves
150g chicken breast, sliced thin
1tsp chilli flakes
1tsp ground paprika
½tsp dried thyme
3pcs tomatoes, diced
800ml vegetable stock
1tsp salt
150g French beans trim both ends and cut half
5pcs fresh button mushrooms, cut into quarters
25g shimeji mushrooms
¼cup boiled chickpeas
1pc lemon, cut wedges
1 handful fresh parsley
For seafood
1 - 2tsp Naturel Extra Virgin Olive Oil
100g squid, cut into rings
10pcs prawns
¼tsp salt
2 pinches black pepper

Directions

1
Marinate seafood
- Marinate the squids and prawns with Naturel Extra Virgin Olive Oil, salt, black pepper and paprika for about 5 mins and set aside.
2
Make the paella
- Heat the Naturel Saffron Flavoured Extra Virgin Olive Oil in a frying pan over medium-high.
- Add the garlic, bay leaf and shallot to the pan and sauté until the onions turn translucent and softened.
- Add in the marinated squids and prawns and fry till almost cooked. Remove the bay leaves from the cooked seafood and set it aside.
- Add the sliced chicken breast and continue cook for 2-3 mins, now add the vegetable stock to deglaze the pan.
- Add in chili flakes, paprika powder and dried thyme; continue to sauté for another 1 min.
- Add the tomatoes and cook for 3-5 mins until they start to soften.
- Now add the Naturel Organic Brown Rice, stir and ensure the rice is well coated.
- Now add the stock and salt; stir to mix well. Reduce the heat to medium-low. Stir occasionally until the rice grains have swelled (this takes about 15-20 mins).
- Add the prepared vegetables and cooked seafood into the rice mixture and stir to combine well.
- Close the pan and continue to cook on simmer for about another 5-7 mins.
3
Plate & Serve
- Serve warm, garnished with chopped parsley and side with lemon wedges.