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Paella recipes

Mexican-style chorizo-and-seafood paella

1 hour

The Restaurant at Waterkloof’s chicken paella

1 hour

Mediterranean

Ingredients

Olive oil
4 chicken thighs
2 thinly sliced onions
3-4 thinly sliced bright peppers
2-3 fat cloves garlic, crushed
2 cups rice
1 can tomatoes, crushed with its juice
1 1/2 cups chicken stock
Dry white wine
Pinch of paprika
6 threads saffron
350-400 g prawns
18 – 24 mussels, scrubbed
Sprinkle with torn parsley

Method

Pour some olive oil into a paella pan to barely cover the surface. Heat gently and add 8 – 10 chicken pieces. Brown on both sides, then remove and season. Add the onions and cook gently until softened.

Stir in the peppers and cook until starting to soften. Stir in the garlic, crushed and rice. Add the tomatoes, chicken stock and wine.

Bring to the boil, then mix in the paprika and saffron. Add the browned chicken, cover, and simmer gently for about 15 minutes. Stir in the prawns and mussels (or calamari if you prefer)

Cover and simmer for about 10 minutes or until the mussels have opened and all the ingredients are cooked through and tender. Season to taste and sprinkle with parsley.

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Mexican-style chorizo-and-seafood paella

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Paella

Paella

Ingredients

Method