Fruit Paella

Ingredients

• 3 cloves garlic
• 4 onions
• 2 bell peppers (red and yellow)
• 1 Mango
• 1 Papaya
• 300 g pineapple
• 800 g mussels
• 175 ml white wine
• 3 tbsp olive oil
• 4 chicken thighs
• Salt
• ground pepper
• 250 g Basmati rice
• 2 tsp Curry powder
• 500 ml poultry stock
• parsley (for garnish)
• thyme (for garnish)

Instructions

1. 1.

   Peel and finely dice garlic and onions. Quarter bell peppers, remove seeds and dice. Peel mango, cut flesh into slices from the stone and dice. Peel papaya, scoop out seeds with a spoon and dice flesh. Thoroughly peel pineapple, quarter lengthwise, remove core and dice flesh.

2. 2.

   Wash mussels in cold water and optionally de-beard. Discard open mussels. Bring white wine to boil in a pot and steam mussels covered until they open. Drain mussels into a sieve and catch the broth; discard closed ones.

3. 3.

   Split chicken thighs at the joint, season with salt and pepper, and brown all sides in hot oil in a paella pan or large oven‑proof skillet. Bake in preheated oven (190°C) for about 10 minutes.

4. 4.

   Remove pan and return to stove. Sauté garlic and onions while stirring over medium heat. Add bell pepper cubes and rice, sprinkle curry powder, and stir briefly until fragrant.

5. 5.

   Add poultry stock and mussel broth, season with salt and pepper; bring to a boil and bake in the oven for another 25 minutes. Ten minutes before end of cooking time add prepared fruit and mix gently. Just before finishing place mussels on top of the paella and heat through. Sprinkle with parsley and thyme and serve.