Braaied seafood-and-chorizo paella
8
Medium
20 minutes
35 minutes
A generous, crowd-feeding paella done on the braai for added smoky flavour. The chorizo does the work in the base, its paprika-rich oil seeping into the rice as it cooks, while saffron and the Spanish paella seasoning give that unmistakable golden warmth. Serve it straight from the pan with lemon cheeks for squeezing and a scattering of parsley.
Ingredients
Method
- a generous pinch saffron
- 1.5 litres hot chicken stock
- 1/4 cup olive oil
- 1 large onion, finely diced
- 2 T Woolworths fresh crushed garlic
- 1 large red pepper, finely diced
- 250 g chorizo, roughly broken into small chunks
- 1 x 70 g Woolworths sofritto tomato paste
- 2 larg tomatoes, grated and skins discarded
- 1 red chilli, finely chopped
- 20 g Woolworths Spanish paella seasoning
- 500 g risotto rice
- 250 g Woolworths Patagonian squid heads and tubes
- 500 g Woolworths frozen kingklip portions, thawed
- 250 g Woolworths frozen uncooked whole mussels
- 1 kg Woolworths frozen Argentinian prawns, thawed
- 200 g fresh peas
- fresh parsley, roughly chopped, to garnish
- lemon cheeks, for serving
Method
Ingredients
1. Bloom the saffron in 1/4 CUP? warm chicken stock. Set aside.
2. Heat the olive oil in a large, wide paella pan over medium coals. Add the onion, garlic and red pepper. Sauté for 6–8 minutes, or until softened and starting to colour at the edges.
3.Add the chorizo and cook for 3–4 minutes until slightly crisp and releasing its oil.
4. Stir in the tomato paste, grated tomato and chilli. Cook for 3–4 minutes, stirring, until the paste darkens and the mixture looks thick and glossy.
5. Add the paella seasoning and the saffron-and-stock mixture. Stir to combine.
6. Add the risotto rice and toast for 1–2 minutes, stirring to coat every grain. The rice should look slightly translucent at the edges.
7. Pour in the remaining stock. From this point, do not stir, allow the rice settle and cook undisturbed.
8. When the stock has reduced by about half (roughly 10 minutes), tuck the squid and kingklip into the rice so they cook gently in the liquid.
9. After a further 5 minutes, nestle the prawns into the rice, pressing them down so they're half submerged. Arrange the frozen mussels on top, hinge-side down, so they steam open. Discard any mussels that do not open.
10. Scatter the peas over the surface. Simmer until the rice is just tender and the liquid is completely absorbed, about 5 minutes.
11. Remove from the heat and cover loosely with foil. Rest for 5 minutes.
12. Garnish with the parsley. Bring the pan to the table and serve with the lemon.
Producers: Lerato Tlali, Fatima Saib and Katharine Pope
Host: Challenge Bobo
Recipe and production: Bianca Jones
Food assistant: Chevonne Fourie
Photography and videography: Shavan Rahim and Sadiqah Assur-Ismail
Stella Artois was first brewed in 1926 as a Christmas gift to the people of Leuven, Belgium – "stella" means star in Latin, and a star has been on every bottle since. The brewery's roots go back to 1366, over 600 years of brewing heritage. Today it's one of the world's most recognised premium beers, available in over 90 countries and best served in its signature chalice. Find Stella Artois at Woolworths this festive season.
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