AuthorBreville PH
RatingDifficultyIntermediate

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Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 2 tbsp Atsuete oil
 1 pc. Onion, minced
 4 cloves garlic, minced
 1 bell pepper, diced
 1 cup red rice (washed and soaked overnight)
 ¼ cup tomato sauce
 ½ cup white wine
 A generous pinch of saffron
 2 pcs. chicken breast, deboned and skin removed for later use
 45 pcs of prawns, heads and skin removed and set aside for later use
 ½ cup peas
 1 pc. egg, hard boiled, peeled and sliced into wedges
 1 pc. lemon, sliced into wedges
 1 tbsp Parsley, minced
 Salt, pepper and paprika to taste

1

In a separate pot, make the stock by boiling roughly 4 cups of water, with the shrimp heads, chicken breast, skin and bones.

2

Using the Breville MulticChef, sauté the onion, garlic and bellpepper in atsuete oil by programming the machine to “SAUTE/SEAR” function. Cook until onions are translucent.

3

Stir in the tomato sauce. Add in the soaked red rice. Stir to incorporate all flavors then pour in the wine, stir a little and allow simmering, and letting the wine reduce.

4

Stir in the saffron and season with salt, pepper and paprika.

5

Add a cup of stock to the rice, stir and cover with the lid.

6

At this point, change the function on the Multichef from SAUTE/SEAR to RISOTTO.

7

After about 5-10 minutes, check if the rice is cooked, if not, add an extra cup of stock and leave for a further 5-10 minutes.

8

Remove the boiled chicken breast on the stock pot and cut into cubes.

9

5 minutes before the rice is cooked, add the chicken, prawns and peas.
Stir into the rice and cover until both the rice and prawns are perfectly cooked through.

10

Season to taste. Garnish with hardboiled egg, parsley and lemon wedges.

Benefits:
1. Good source of protein, B-vitamins & Iron
2. Provides support for cardiac & skeletal muscle.
3. Help build & repair tissue damages.
4. Good energy source.

Ingredients

 2 tbsp Atsuete oil
 1 pc. Onion, minced
 4 cloves garlic, minced
 1 bell pepper, diced
 1 cup red rice (washed and soaked overnight)
 ¼ cup tomato sauce
 ½ cup white wine
 A generous pinch of saffron
 2 pcs. chicken breast, deboned and skin removed for later use
 45 pcs of prawns, heads and skin removed and set aside for later use
 ½ cup peas
 1 pc. egg, hard boiled, peeled and sliced into wedges
 1 pc. lemon, sliced into wedges
 1 tbsp Parsley, minced
 Salt, pepper and paprika to taste

Directions

1

In a separate pot, make the stock by boiling roughly 4 cups of water, with the shrimp heads, chicken breast, skin and bones.

2

Using the Breville MulticChef, sauté the onion, garlic and bellpepper in atsuete oil by programming the machine to “SAUTE/SEAR” function. Cook until onions are translucent.

3

Stir in the tomato sauce. Add in the soaked red rice. Stir to incorporate all flavors then pour in the wine, stir a little and allow simmering, and letting the wine reduce.

4

Stir in the saffron and season with salt, pepper and paprika.

5

Add a cup of stock to the rice, stir and cover with the lid.

6

At this point, change the function on the Multichef from SAUTE/SEAR to RISOTTO.

7

After about 5-10 minutes, check if the rice is cooked, if not, add an extra cup of stock and leave for a further 5-10 minutes.

8

Remove the boiled chicken breast on the stock pot and cut into cubes.

9

5 minutes before the rice is cooked, add the chicken, prawns and peas.
Stir into the rice and cover until both the rice and prawns are perfectly cooked through.

10

Season to taste. Garnish with hardboiled egg, parsley and lemon wedges.

Benefits:
1. Good source of protein, B-vitamins & Iron
2. Provides support for cardiac & skeletal muscle.
3. Help build & repair tissue damages.
4. Good energy source.

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