Ingredients

Method

For the rice:
• 3 T olive oil
• 100 g chorizo
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 bay leaves
• 400 g risotto rice
• ½ cup white wine
• 4 ½ cups fish stock
• 3 T butter
• sea salt and freshly ground black pepper, to taste
• 300 g mussels, shells removed
• 250 g crayfish tails (optional)
• 3 T olive oil
• 1 T Cape Malay curry spice
• 1 T fresh ginger, grated
• 1 t fresh turmeric, grated
• 2 garlic cloves, finely chopped
• sea salt and freshly ground black pepper, to taste
• 300 g extra-large tiger prawns, cleaned
• lemon juice, for serving

Method

Ingredients

1. Heat the olive oil in a large, flat, cast-iron pan over medium coals. Add the chorizo and fry for 10 minutes until crispy, the remove from the pan.

2. Add the onion and sweat for 5 minutes, then add the garlic, bay leaves and rice. Cook for 5 minutes. Pour over the wine and reduce for 5 minutes.

3. Add the fish stock, butter and seasoning, then bring to the boil. Add the mussels, crayfish tails and crispy chorizo and cook for 40 minutes over a low heat.

4. Meanwhile, toss the olive oil, curry spice, ginger, turmeric, garlic and seasoning. Cover the prawns in the marinade and braai over medium coals until cooked.

5. Serve the prawns hot with a squeeze of lemon juice, with the rice.

Cook's note: The best way to cook prawns is indirectly on a cast-iron pan or directly in the coals.

Find more paella recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom