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Number of pax: 6 pax   Cooking duration: 45 minutes

Good to Know

Learn how to prepare your own stock. Put prawns, vegetables as well as herbs and spices in a stockpot, cook on high heat and bring it to a boil, then reduce heat and allow it to simmer.


200 g prawns
200 g squid
100 g clams (Lala)
2 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 teaspoon paprika
1 teaspoon oregano
1 1/2 cups basmati rice
500ml water
1/2 cup MAGGI® Tomato Ketchup
2 tablespoon MAGGI® Homemade Chicken Stock
1 cup peas
1 red pepper, diced


  1. Fry prawns in olive oil to infuse it. Set aside the fried prawns.
  2. Next, fry garlic, onion and red peppers until fragrant in the prawn infused oil.
  3. Add in paprika, oregano and tomato sauce.
  4. Stir through the tomato sauce, then add the rice and mix it thoroughly with the ingredients in the pan. Stir for a couple of minutes so it starts to absorb all the lovely flavours.
  5. Dilute the chicken stock with water and pour into the pan. Pop the lid on and cook for 25 minutes.
  6. Stir in the seafood and peas, place the lid back on and let it cook for 15 more minutes until the rice is cooked and fluffy.
  7. Enjoy while it’s hot!

Nutritional Info

Energy 294 kcal

Protein 17g

Fat 6g

Carbs 43g

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