De Vette Mossel Seafood Paella
Chef: Niel du BoisOwner, Niel du Bois, shared his seafood paella with Spekko. This recipe also contains chorizo, sausage and pork loin.
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Loading... Ingredients
125 ml (1/2 cup)olive oil
1 large onion, chopped
2 chorizo sausages, sliced into rings
300g loin of pork, sliced into bite-sized pieces
1 red pepper, sliced into strips
3-5 cloves of garlic, chopped
375ml (1 ½ cups) Spekko Long Grain Parboiled Rice
10ml (2 tsp) paprika
½tsp nutmeg
5ml (1 tsp) chilli flakes
1.25 liter (5 cups)semi-sweet white wine
2.5 liter (10 cups) chicken stock
1 x 400g can whole-peeled tomatoes
12 king prawns, cleaned
500g calamari strips
20 black mussels in the shell or half-shell
250g frozen petit pois
Salt and freshly ground black pepper to taste
5ml (1 tsp) saffron threads
A bunch of Italian parsley (chopped)
15 pitted black olives
Grated rind of 1 lemon
Method
1.Heat the oil in a paella pan and sauté the onion, chorizo and pork strips until the onion is translucent.
2.Add the pepper and garlic and sauté for another minute or two.
3.Add the rice and stir until the kernels are coated with oil.
4.Add the paprika, nutmeg, chilli flakes and wine. Bring to a slow boil.
5.Now, add half of the chicken stock and the tomatoes. Stir and simmer for about 15 minutes.
6.Add the rest of the chicken stock and heat through.
7.Add the prawns, calamari, mussels and peas. Season with salt, black pepper and add saffron.