Been away on holiday for a while, so I spoiled the family with Paella tonight…. well, they cleared the deck . I hope you enjoy this one😊
1 x 400 g Cape Point Prawn meat (prawns are shelled and deveined. Just thaw from frozen)
1 x 400 g Cape Point mussel meat thawed
2 x chicken breast fillets, washed and dried, cut into slivers
1/2 Chorizo spiced sausage, chopped into quarters
2 x Knorr chicken hot pot broth sachets
A few strands of Saffron
2 tbsp paprika
2 tsp cayenne pepper
Salt and coarse black pepper to taste
1 large onion diced
2 x green Cayenne chilli’s chopped
1 x red pepper sliced
½ green and yellow pepper each sliced
3 tbsp garlic and chilli paste
2 tbsp butter + extra if required
2 tbsp olive oil
Splashes of lemon juice
The Paella is cooked in stages
Rice: 1½ cups basmati rice cooked in 6 cups salted water, add your chicken stock pots and few strands of Saffron.
Once rice starts to boil, lower heat and simmer for 10 minutes.
Remove and wash and return rice to saucepan to steam on low heat for 4 minutes. Set aside.
In a pan add oil, saute onion, chopped chilli, garlic and chilli paste, red, green and yellow peppers until tender.
Remove from pan. Add butter and saute chicken, spices and diced chorizo sausage and cook for 5 to 6 minutes.
Remove from pan when chicken slivers are done.
In the same pan add prawn an mussel meat and cook until done.
About 5 to 6 minutes. Add lemon juice to pan while sautéing.
You may add some extra butter to pan if there is not enough fat.
Now combine all ingredients with your cooked rice.
Garnish with chopped parsley and lemon wedges.
Prepared, tried and tested by: Gail Haselsteiner