Salwaa's Paella Salwaa Smith - Cape Malay Cooking & Other delights From My Kitchen To Yours - keeping our heritage alive! Ingredients: 1kg seafood mix 2 chicken fillets, cubed 3 large onions, finely sliced Oil for frying 3 cups uncooked white / basmati rice Salt and Tabasco sauce to taste Few strands of saffron Fresh chopped parsley for garnishing (optional) Shelled mussels for garnishing Marinade 3 Tbsp peri-peri, chilli or chutney sauce 2 tsp crushed garlic 3 tsp Paella spice Salt to taste 1 tsp Tabasco sauce Juice of 1 lemon #capemalaycooking Method: Put saffron strands in a cup of boiling water. Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Stir fry cubes chicken until cooked in little olive oil and set aside. Meanwhile, fry onions in hot oil until golden brown. Remove onions from pan and set aside. Transfer seafood and marinade to frying pan, stir fry for 5 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse using a colander. Layer ingredients in a large saucepan as follows: first rice, then seafood mixture and fried chicken. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Lastly pour the saffron water over the rice. Garnish with a few shelled mussels. Steam, covered, over medium heat for 20 minutes.