2 |
small skinless chicken breast fillets |
1 |
chicken maryland |
|
sea salt |
2 tablespoons |
olive oil |
6 slices |
pancetta, rind removed and chopped |
1 |
onion, finely diced |
4 |
garlic cloves, finely chopped |
2 |
small red chillies, finely chopped |
250ml |
dry white wine |
500g |
tomato passata |
1 teaspoon |
smoked paprika |
1 |
red capsicum, chopped |
3 pinches |
saffron, infused in a little hot water |
500ml |
salt-reduced chicken stock |
1 |
cauliflower, cut into florets |
12 |
mussels, washed and debearded |
10 |
large prawns, cleaned, shelled, deveined |
10-12 |
calamari rings |
3 |
spring onions, finely sliced |
1 large handful |
flat-leaf parsley, finely chopped |
|
lemon wedges, to serve |
|
freshly ground pepper |