- 4 red peppers
- 4 T extra virgin olive oil
- 300 g leeks, roughly chopped and washed
- 2 shallots, roughly chopped
- 6 garlic cloves, roughly chopped
- 700 g risotto rice
- ½ cup white wine
- 3 T smoked paprika
- 1 T dried chilli flakes
- ½ cup saffron, soaked in cup boiling water
- 1 x 410 g tomato purée can
- 2 cups good-quality chicken stock
- 1 kg Sea salt and freshly ground black pepper, to taste
- fresh mussels, cleaned
- 2 lemons 2
Place the red peppers directly over medium coals and turn every few minutes until they are evenly charred.
Transfer the peppers to a bowl, cover with clingwrap and set aside to steam.
Heat the olive oil in a large paella or cast-iron pan on a braai grid over medium coals.
Add the leeks, shallots and garlic and cook for 5 minutes, or until soft and translucent. Add the rice and stir to coat in the oil and leeks. Cook for 1 minute, stirring. Add the wine and cook for 5 minutes, or until most of the liquid has evaporated.
Stir in the smoked paprika, chilli flakes and saffron (including the soaking liquid), then add the tomato purée and chicken stock. The liquid should just cover the rice – add a little water if necessary. Season and simmer for 15 minutes, stirring occasionally.
Add the mussels, ensuring that most of them are covered by the rice. Cook for 5 minutes, or until the mussels open. Discard any that do not open.
Remove the red peppers from the bowl and gently rub off the charred skins. Tear the peppers into the paella and season with extra salt if necessary. Squeeze over the lemon juice.
Cook's note: Cast iron works beautifully on the braai as it retains heat well.