SERVES 6 PREPARATION: 10 MIN COOKING: 45 MIN
30ml (2T) olive oil
250g bacon, diced
1 chilli, chopped
1 onion, finely chopped
1 red pepper, chopped 4 garlic cloves, thinly sliced 10ml (2t) paprika
500ml (2c) rice
1L (4c) chicken stock
2 wide strips lemon zest salt and pepper
12 half-shell mussels 12 shell-on prawns, deveined handful parsley, chopped
1 Heat the oil in a large saucepan over medium heat and cook the bacon until browned. Add the chilli, onion and pepper and cook, stirring occasionally, until soft.
2 Add the garlic and paprika and cook until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until the rice is coated and starts to turn translucent. Stir in the stock and zest, and season with salt and pepper.
3 Bring the stock to a boil, reduce the heat and simmer until the rice is nearly tender, about 20 minutes.
4 Remove the zest. Nestle the mussels on the bed of rice in the pan and cook for 8 minutes. Add the prawns, cover the pan and steam for 5 minutes or until the prawns are done. Sprinkle chopped parsley over and serve.