smoked paprika Archives

Brunch recipes

Blackened trout with currant butter and lemony Brussels sprouts

15 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Mexican recipes

Party chilli

40 minutes

feijoada with pork shoulder" width="400" height="400"/>

Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

The Restaurant at Waterkloof’s chicken paella

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

1 T sunflower oil
4 free-range chicken thighs
4 free-range chicken drumsticks
200 g large onion, finely chopped
100 g Spanish chorizo, finely diced
500 g basmati rice
1 large potato, peeled and chopped
1 large red pepper, finely chopped
3 tomatoes, finely chopped
2 t tomato paste
1 t smoked paprika
100 ml white wine
200 ml chicken or vegetable stock
300 g frozen peas

Method

Preheat the oven to 180°C. Heat 2 t sunflower oil in a pan over a high heat until smoking slightly, then brown the chicken until golden. Set aside.

Heat the remaining oil in a cast-iron saucepan over a high heat. Add the onion and cook for 2 minutes. Add the chorizo and chicken, and cook for a further 10 minutes. Add the uncooked rice, potato, pepper, tomatoes and tomato paste. Cook for 3 minutes while stirring.

Add the paprika and cook for 30 seconds.

Deglaze the pan with the wine and cook until the wine is completely reduced, then add the chicken stock so that the rice is covered. Allow the stock to come to a boil, then remove from the heat.

Cover the saucepan with foil and place in oven for 20 minutes, then remove the foil and cook for a further 10 minutes.

Remove the saucepan from oven – all the liquid should be reduced and the rice should be cooked through.

This recipe is from the My Family Kitchen in the April 2018 issue of TASTE Magazine. Former chef turned photographer, Claire Gunn, took her camera backstage to document the 'family' meal, which can forget deep connections in a kitchen team.

Discover what the staff of other restaurants, including La Colombe, The Test Kitchen and Thali, eat here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Easy, cheesy chilli poppers

Baby marrow and fennel salad

Blackened trout with currant butter and lemony Brussels sprouts

Soffritto chicken with caper potatoes

Crowd-pleasing crispy fish tacos

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Party chilli

Cheat’s feijoada with pork shoulder

Supersized tender pork ribs with sweet potato fries

The Restaurant at Waterkloof’s chicken paella

The Restaurant at Waterkloof’s chicken paella

Ingredients

Method