1. Place 4 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.
2. Heat 4 tablespoons olive oil in a large paella pan or cast-iron pan on a braai grid over medium coals.
3. Add 300 g roughly chopped leeks, 2 chopped shallots and 6 chopped cloves of garlic and cook for 5 minutes, or until soft and translucent.
4. Add 700 g Arborio risotto rice and stir to coat in the mixture.
5. Cook for 1 minute, stirring. Add ½ cup white wine and cook for 5 minutes, or until most of the liquid has evaporated.
6. Stir in 3 tablespoons smoked paprika, 1 tablespoon chilli flakes and ½ teaspoon saffron soaked in a cup of water (include the soaked saffron water).
7. Next, add 1 can of tomato purée and 2 cups good quality chicken stock. The liquid should just cover the rice – add a little water if necessary.
8. Season and simmer for 15 minutes, stirring occasionally.
9. Take 600 g angelfish, remove the skin, slice in pieces if necessary and add to the paella.
10. Ensure most of the fish is covered by the risotto. Cook for 5 minutes, or until the fish flakes apart.
11. Remove the red peppers from the bowl and gently rub off the charred skins.
12. Tear the peppers into the paella and season with extra salt if necessary.
13. Squeeze over the juice of 2 lemons and enjoy! (Serves 4)