Chicken and Wild Rice Paella.

• 8 uncooked prawns
• 8 mussels
• 1/3 cup Wild rice
• 4 skinless chicken thigh cutlets
• 1 small leek
• 2 cloves garlic crushed
• 1 medium yellow pepper
• 1 med red pepper
• 2 tbs fresh Thyme
• 1 cup Basmati Rice
• ¼ cup dry white wine
• ½ tsp saffron threads
• 2 cups chicken stock
• 2tbs drained capers
• 2 med zucchini chopped
• 1 tbs fresh parsley

Shell and devein prawns leaving heads and tails on.  Scrub mussels, Add wild rice to a pan of boiling water , boil uncovered for 20 minutes. Drain and rinse under cold water.

Heat large pan add chicken, cook on both sides until brown but not cooked through. Remove from pan and drain on absorbent paper.  Remove bones from chicken and slice.

Add leek , garlic , peppers and thyme to pan and cook stirring for 5 minutes.  Add basmati rice, wine saffron stock and chicken and cook covered for 12 minutes or until rice is tender.  Add seafood , capers, zucchini and wild rice and cook covered for a further 5 minutes.  Serve sprinkled with parsley.