De Vette Mossel Seafood Paella | Spekko Rice
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De Vette Mossel Seafood Paella

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.

  • Serves: 1
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    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


    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.

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