- generous pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 200g frozen pea
- 3 x 275g packets pre-cooked basmati rice
- 3 roasted chicken breasts, skinned and torn into pieces
- 454g bag frozen luxury seafood cocktail (cooked prawn, squid rings and mussles), thawed and rinsed
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 roasted red peppers (in oil, not vinegar), cut into large pieces
- 175g black olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- handful chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
This is really a construction job and a very clever cheat, as nearly everything is pre-cooked, from the rice to the chicken, peppers and seafood.
Bring 400ml/14fl oz water to the boil in a large pan with the saffron, then add the peas and simmer for 2-3 minutes until they are just cooked and the saffron is infused. Tip in the rice and gently stir round the pan until it turns yellow, then stir in the chicken, seafood, peppers and olives. Cover and cook for a minute or so stirring occasionally over a medium heat until everything has heated through completely, then toss in the parsley.
Arrange and serve. Pile on to a large warm platter and serve with lemon wedges round the sides.