chorizo Archives

Mexican recipes

Pan-fried chorizo and feta pasta

Soup recipes

Chorizo, bean and smoked paprika chilli soup

30 minutes

Burger recipes

The ultimate chicken, chorizo and avo burger

Potato, pea and chorizo frittata

Pizza recipes

Cabbage pasta with lentils and chorizo

25 minutes

Kebabs

Paella skewers

15 minutes

Braaied seafood-and-chorizo paella

Serves 8

Difficulty Medium

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

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

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.

Find more braai recipes here

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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Pan-fried chorizo and feta pasta

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Cabbage pasta with lentils and chorizo

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Braaied seafood-and-chorizo paella

Braaied seafood-and-chorizo paella

Ingredients

Method