Chef Nic van Wyk’s Paella

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12 prawns, in shells

4¼ cups (1.2 litre) chicken or fish stock

½ cup (125 ml) olive oil

220 g chorizo sausages, sliced

8 cloves garlic, 2 finely chopped and 6 whole

1 large onion, finely diced

1 red pepper, diced

1 sprig thyme

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) paprika

1 pinch chilli flakes

550 ml Spekko Long Grain Parboiled Rice

½ cup (125 ml) dry white wine

Pinch of saffron strands

4 large tomatoes, diced

400 g sustainable line fish, cut into chunks

12 mussels, cleaned

450 g baby squid or calamari, cleaned and sliced

Salt and milled pepper

1 handful flat leaf parsley, chopped

Lemon wedges, to serve

Removeprawn heads and shells (reserve the prawn meat) and pop into a pot with stock to cook through.
Heathalf the olive oil in a paella dish or heavy-based saucepan and fry the chorizo for a minute until crisp.
Add chopped garlic, onion and red pepper and fry until softened.
Addthyme, paprika, chilli flakes and rice, and stir until rice is coated and glossy.
Add wine and half the stock (minus the prawn head and shells) and cook for 5 – 7 minutes.
Stirthrough saffron and tomatoes.
Topwith mussels and fish and add the remaining stock. Simmer with the lid on for 5 minutes.
Heatremaining olive oil and garlic cloves in a separate pan and fry the prawns and calamari in batches. Season and stir through rice.
Serve immediately with chopped parsley and lemon wedges

Cook’s note: Keep an eye on the rice and add a splash of stock if it starts to look dry.