1. Spray a paella pan or large frying pan with oil spray and place over a medium heat. Cook onion for 3 minutes, stirring, then add garlic, paprika, capsicums and rice, cook 2 minutes stirring constantly.

2. Add tomatoes, water and MAGGI Chicken Stock Powder and bring to the boil.

3. Cook, covered, for 20 minutes until the rice is tender.

4. Arrange the mussels, prawns, scallops and peas over the top, recover and cook 5 minutes until seafood is cooked – discard any unopen mussels. Serve immediately.

25 minutes



35 minutes