Chicken and seafood tomato rice

prep + cook time 1 hour | serves 6
The combination of chicken and seafood in this recipe makes it reminiscent of the eternally popular Spanish one-pot classic, paella. This recipe is slightly simpler but just as delicious. Serve with a leafy green salad, if you like.
500g uncooked medium king prawns
2 tbsp olive oil
600g chicken thigh fillets, coarsely chopped
1 medium onion (150g), finely chopped
3 garlic cloves, thinly sliced
1 ⁄ 2 tsp dried chilli flakes
1 tsp smoked paprika
1 1 ⁄ 2 cups (300g) white medium-grain rice
2 x 400g can chopped tomatoes
2½ cups (625ml) chicken stock
500g baby clams
salt and freshly ground black pepper
1 ⁄ 4 cup coarsely chopped fresh flat-leaf parsley
1 medium lemon (140g), cut into wedges
1 Shell and devein the prawns, leaving the tails intact. Heat the olive oil in a large saucepan; cook the chicken then the prawns, in batches, until almost cooked through. Remove from the pan.
2 Add the onion to the same pan; cook, stirring, for 5 minutes or until softened.
3 Add the garlic to the pan with the chilli flakes and paprika. Cook, stirring, until fragrant. Add the rice, tomatoes, and stock; bring to the boil. Reduce the heat; simmer, covered, for 25 minutes.
4 Return the chicken and prawns to the pan with the clams; simmer, covered, for 10 minutes or until the rice is tender and the clams open. Season with salt and pepper to taste.
5 Sprinkle the rice with parsley; serve with lemon wedges.
tip
Some clams might not open after cooking. These may need prompting with a knife or might not have cooked as quickly as the others – you do not have to discard these, just open with a knife and cook a little more if you wish.

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