• 1/4 cup (60mL)
    olive oil
  • 400g can
    chopped tomatoes
  • 1 (200g)
    red capsicum, sliced
  • 1 (150g)
    onion, sliced
  • 2 tsp
    garlic paste
  • 1 pkt
    MAGGI Beef Goulash
  • 300g
    chicken thighs, diced
  • 1 (170g)
    chorizo, sliced
  • 2 cups (400g)
    Arborio rice
  • 6 cups (1.5L)
    warm chicken stock
  • 10
    Green Lip mussels
  • 10
    green king prawns, peeled and cleaned
  • ¾ cup (90g)
    frozen peas, defrosted

How to Cook

Prep Time: 20 minutes | Cooking Time: 45 minutes
  1. 1. Using a large deep frying pan, heat 2 tbsp olive oil. Add tomatoes, capsicum, onion, garlic, and MAGGI Beef Goulash. Cook over a medium heat for 5 minutes, or until tomato mixture is golden, season with salt and pepper, transfer mixture to a bowl, reserve.

  2. 2. Using the same frying pan, add remaining olive oil, brown off chicken and chorizo, cook for 5 minutes or until golden. Add rice, making sure to coat in oil.

  3. 3. Meanwhile combine chicken stock and saffron in a large jug; pour over rice mixture, stir for 15 minutes, then do not stir again (this helps create the “crust”). Cook for 20 minutes over a low- medium heat.

  4. 4. Add mussels and prawns, cook for a further 15 minutes cover with a damp cloth, (if liquid has absorbed, add another cup of water) add peas, cover, cook for 5 minutes, or until liquid is absorbed. If desired serve with aioli and crusty bread.



Average Qty Per Serve Qty Per 100g
Energy kj kj
Weight g g
Protein TOTAL g g
Fat TOTAL g g
- Saturated Fats g g
Carbohydrates TOTAL g g
- Sugars g g
Sodium mg mg
Dietary Fibre g g
Calcium mg mg