Our classic paella recipe is packed with shrimp, mussels, and our spicy Chicken Franks. Here’s the tough part: do you want seconds, or leftovers for lunch?

News Letter


15 minutes

News Letter


20 minutes

News Letter




  • 2 Maple Lodge Farms® Spicy UltimateTM Chicken Frankfurters 80 g frozen peas, thawed
  • 0.50 red onion,cut into thin wedges
  • 15 mL olive oil
  • 250 g shrimp,peeled
  • 300 g mussels
  • 7 mL paprika
  • 190 g Continental Chicken Rice packet
  • 125 mL FRENCH'S® Bold & Spicy Deli® Mustard
  • 30 mL FRANK'S RedHot® Original Cayenne Pepper Sauce


1Heat the oil in a large frying pan over medium heat. Add Spicy UltimateTM Chicken Frankfurters and onion. Stir for 2-3 minutes or until light golden. Add paprika. Stir for 1 minute or until aromatic.

2Stir in the rice and 410ml (1 2/3 cups) boiling water. Stir in the seafood, French’s Mustard and Franks’ RedHot. Bring to a boil. Reduce heat to low.

3Cook covered, for 10 minutes or until rice is tender and seafood is just cooked. STIR in the peas. Rest for 5 minutes.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.

News Letter

Keep up to date on our latest news, information and updates.
You can unsubscribe anytime.

    napkin basil pepper broccoli fork garlic spices spoon tea-leaves tomato