Name: Seafood potjie paella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the rice: ,olive oil 3T,chorizo 100g,onion, finely chopped 1,garlic cloves, finely chopped 4,bay leaves 3,risotto rice 400g,white wine ½cup,fish stock 4 ½cups,butter 3T,sea salt and freshly ground black pepper, to taste ,mussels, shells removed 300g,crayfish tails (optional) 250g,olive oil 3T,Cape Malay curry spice 1T,fresh ginger, grated 1T,fresh turmeric, grated 1t,garlic cloves, finely chopped 2,sea salt and freshly ground black pepper, to taste ,extra-large tiger prawns, cleaned 300g,lemon juice, for serving

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Serves Makes 2 cups

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

2 red peppers
1 t coriander seeds
1 t cumin seeds
1 t caraway seeds
1 t chilli flakes
8 edible dried rosebuds, petals removed and reserved
2 t sea salt, plus extra for seasoning
6 cloves garlic, roughly chopped
3 chipotle peppers, hydrated and roughly chopped
3 ripe tomatoes, roughly chopped
½ lemon, juiced
2 T Woolworths rose-water
1 T tomato paste
4 T extra virgin olive oil

Method

Preheat the oven’s grill. Prick the red peppers and grill, turning every few minutes to ensure even grilling.

Place the grilled peppers in a bowl, cover with clingwrap and set aside to steam for 10 minutes. Rub off the skins and roughly chop the flesh, discarding the seeds and stems.

Toast the coriander, cumin and caraway seeds in a dry pan for 30 seconds, or until fragrant.

Blend the chilli flakes, rose petals and salt until coarse, or pound using a mortar and pestle.

Add the garlic, chipotle peppers, tomatoes, peppers, lemon juice and rose-water and blend to form a chunky paste,or pound using a mortar and pestle to the same texture. Stir in the tomato paste and olive oil and season with more salt if necessary.

Serve with grilled meat, fish or chicken, or with labneh garnished with rose petals, spring onions and olive oil.

Cook’s note: Edible dried roses can be found at delis and tea shops. They’re a great way to add a fragrant, floral flavour note to both sweet and savoury dishes.

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Rose harissa

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Ingredients

Method