Brown Rice Paella

Brown Rice Paella

Serves 5 | Preparation Time: 45 mins


For Paella:

  • 400g Naturel Organic Brown Rice
  • 2 ½ cup Naturel Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 5 pcs Shallots, minced
  • 2 pcs Bay leaf
  • 150g Chicken breast, sliced thin
  • 1 tsp Chilli flakes
  • 1 tsp Ground paprika
  • ½ tsp Dried thyme
  • 3 pcs Tomatoes, diced
  • 800ml Vegetable stock
  • 1 tsp Salt
  • 150g French beans, trim both ends and cut half
  • 5 pcs Fresh button mushrooms, cut into 4 quarters
  • 25g Shimeji mushrooms
  • ¼ cup Boiled chickpeas
  • 1 pc Lemon, cut wedges
  • 1 handful Fresh parsley

For seafood:



  1. Marinate the squids and prawns with Naturel Extra Virgin Olive Oil, salt, black pepper and paprika for about 5 mins and set aside.
  1. Heat the Naturel Extra Virgin Olive Oil in a frying pan over medium-high.
  1. Add the garlic, bay leaf and shallot to the pan and sauté until the onions turn translucent and softened.
  1. Add in the marinated squids and prawns and fry till almost cooked. Remove the bay leaves from the cooked seafood and set it aside.
  1. Add the sliced chicken breast and continue cook for 2-3 mins, now add the vegetable stock to deglaze the pan.
  1. Add in chili flakes, paprika powder and dried thyme; continue to sauté for another 1 min.
  1. Add the tomatoes and cook for 3-5 mins until they start to soften.
  1. Now add the Naturel Organic Brown Rice, stir and ensure the rice is well coated.
  1. Now add the stock and salt; stir to mix well. Reduce the heat to medium-low. Stir occasionally until the rice grains have swelled (this takes about 15-20 mins).
  1. Add the prepared vegetables and cooked seafood into the rice mixture and stir to combine well.
  1. Close the pan and continue to cook on simmer for about another 5-7 mins.
  1. Serve warm, garnished with chopped parsley and side with lemon wedges.


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