In Easter

Serves 4

 

Ingredients:

  • 1 large onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 x 400g tin crushed tomatoes
  • Large pinch Staffords Saffron threads ± 1 tsp
  • 1 tsp smoked paprika
  • 1 tsp dried chilli flakes
  • 2 cups paella rice or risotto rice, such as Arborio
  • 3 cups fish stock, plus more if needed, kept hot
  • 1 cup dry white wine
  • 12 queen prawns, head and shell on
  • 500g fresh mussels, scrubbed and debearded
  • ± 400g fresh firm white fish, hake or kingklip
  • Salt and pepper, to taste
  • Olive oil
  • Lemon wedges, for serving

 

Method:

  1. Using a paella pan or something similar, fry the onion in a drizzle of olive oil until soft.
  2. Stir in the garlic, cook until fragrant and then add the crushed tomatoes. Bring to a simmer.
  3. Grind saffron with a pinch of sugar using a mortar and pestle. When it is a fine powder add a splash of hot water, stir, and pour into pan along with paprika and chilli flakes. Season with salt and pepper.
  4. Cook until the tomatoes have thickened and add the rice. Stir well so all the grains are coated and begin to toast. Add the white wine and bring to a simmer. When the wine has reduced and almost been absorbed by the rice add the hot stock.
  5. Stir everything once and spread the rice out evenly in the pan. Gently cook the rice over low heat for 18 to 20 minutes.
  6. While the rice cooks prep the seafood.
  7. Pat the fish dry with paper towel and season with olive oil, salt and pepper.
  8. Cook the fish with a drizzle of olive oil in a very hot non-stick frying pan for 2-3 minutes each side or until just cooked through. Transfer to a plate.
  9. Preheat a griddle pan or braai on high heat.
  10. Devein the prawns using a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein but keep the head and shell intact.
  11. Place prawns in a bowl and drizzle with olive oil and season with salt and pepper.
  12. Grill prawns on high heat for 2-3 minutes until pink, lightly charred and just cooked through.
  13. When the rice is almost cooked add the cleaned mussels on top and cover with a lid. Steam for a few minutes until they open. Discard any that remain closed.
  14. Flake fish into large pieces and add to paella. Arrange grilled prawns on top and serve with plenty of lemon wedges.

 

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Start typing and press Enter to search