• 750 g rice
• 15 ml (1 tablespoon) fish spice
• 22 ml (4½ teaspoons) rice spice
• 8 ml (generous 1½ teaspoon) paprika
• 2 onions, chopped
• 80 ml (⅓ cup) oil
• 2 yellow peppers, cut into strips
• 2 red peppers, cut into strips
• 750 g chicken breast fillets, cut into strips
• 30 ml (2 tablespoons) Maggi Lazenby Worcestershire Sauce
• 750 g seafood mix
• 50 ml butter
• 4 cloves garlic, crushed
• 350 g shrimps
• 300 ml frozen peas
• 60 ml (¼ cup) chopped fresh parsley
• 80 ml (⅓ cup) mayonnaise
• 50 ml Maggi Sweet Chilli Sauce
• 800 g (22 – 25) prawns, deveined
• 350 g frozen mussels in the half shell, thawed
• Chopped parsley to garnish
• Lemon slices to serve
Method:
- Cook the rice in water to cover for about 2 minutes. Rinse several times under cold running water.
- Cover the rice with water, add the spices and cook for 5 minutes.
- Meanwhile sauté the onions in half the oil until just soft. Add the peppers and sauté until soft.
- Add the onion mixture to the rice mixture and cook until the rice is done.
- Season the chicken strips with the Worcestershire sauce and stir-fry rapidly in the remaining oil until just done.
- Rapidly stir-fry the marinara mix in half the butter and add the garlic.
- Add the chicken strips, marinara mix and shrimps to the rice mixture and heat for about 2 minutes.
- Remove from the heat and add the peas and parsley. Mix the mayonnaise and sweet chilli sauce and stir into the rice mixture.
- Rapidly fry the prawns in the remaining butter until they just begin to turn pink.
- Spoon the rice mixture into a large pan, arrange the prawns and mussels on top and heat rapidly until warmed through.
- Scatter the parsley on top and serve with lemon slices.