• 2 ounces butter
  • 2 red bell (capsicum) peppers
  • 4 spring onions
  • 3 rashers (slices) bacon
  • 3 ounces peas, thawed
  • 1 cup risotto or arborio* rice
  • 1 strand saffron
  • 1 ½ cup vegetable stock, or chicken stock
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon Thai fish sauce
  • 3 ounces chicken breast
  • 8 ounces prawns
  • 1 teaspoon coarse sea salt
  • Freshly ground pepper
  • Tbsp each, fresh oregano and parsley


Heat butter in a wok or large, heavy skillet. Wash and cut the bell (capsicum) peppers into cubes. Wash, trim and cut the spring onions into diagonal slices. Sauté the chopped bell (capsicum) peppers, and spring onions for 1-2 minutes. Remove and set aside. Remove meat and skin from chicken breasts and slice meat into 2 inch (5 cm) pieces. Cut the bacon into small pieces. Sauté the chicken breast and bacon pieces and brown lightly. Remove and set aside.

Add the rice and saffron and sauté for 3-4 minutes. Add the vegetable or chicken stock and cook for 15 minutes or until the rice is cooked. Add the capsicum and spring onions, chicken breast and bacon, the thawed peas, oyster sauce, soy sauce, fish sauce, and prawns. Season with salt and pepper, add the fresh oregano and parsley, stir through and serve very hot.* Arborio rice or risotto rice are used in Italian dishes. It is not as dry or grainy as normal or parboiled rice.


This is a relatively easy one-dish meal good any time of the year. A nice green salad goes well with this meal.

MacGourmet downloadPaella with Prawns. To import, drag image to your MacGourmet recipe box.