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September 27, 2017

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September 27, 2017


250g prawns

Zest of a lime

4 cloves garlic, crushed


½ tsp chilli flakes

1 chopped onion

2 Cups rice

3-4 cups of chicken or seafood stock

Generous pinch of Saffron

250g Spicy Smoked Calabrese

500g bite-sized chicken pieces

1 tin diced tomato

1 cup chopped red capsicum

1 cup peas

1 tsp smoked paprika

1 tsp ground cumin

1 tsp thyme

Salt to taste

Some mussels for decoration


1. 2 hours before cooking, throw together and marinate in the fridge: prawns, lime zest, 2 cloves garlic, Pepper, chilli flakes

2. Next, fry up 2 cloves garlic and onion in a large pot.  Add rice, saffron and enough stock.  Cook until rice is ready (about 30 mins)

3. While that is cooking, chop the Spicy Smoked Calabrese into small pieces and then fry until brown.

4. After that, fry the chicken pieces on high until they’re brown.

5. When the rice is cooked, add to an oven-proof dish, stir in the Spicy Smoked Calabrese, chicken, peas, capsicum, diced tomato, prawns, paprika, cumin, thyme and salt.   Decorate with some mussels and strips of capsicum.  Cook for about 30mins on 180C.


This is how Pierre uses the Spicy Smoked Calabrese. Share with us here your recipes or ideas.


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