Seafood paella

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

30ml (2T) olive oil

250g ba­con, diced

1 chilli, chopped

1 onion, finely chopped

1 red pep­per, chopped 4 gar­lic cloves, thinly sliced 10ml (2t) pa­prika

500ml (2c) rice

1L (4c) chicken stock

2 wide strips lemon zest salt and pep­per

12 half-shell mus­sels 12 shell-on prawns, de­veined hand­ful pars­ley, chopped

1 Heat the oil in a large saucepan over medium heat and cook the ba­con un­til browned. Add the chilli, onion and pep­per and cook, stir­ring oc­ca­sion­ally, un­til soft.

2 Add the gar­lic and pa­prika and cook un­til fra­grant, about 1 minute. Add the rice and cook, stir­ring oc­ca­sion­ally, un­til the rice is coated and starts to turn translu­cent. Stir in the stock and zest, and sea­son with salt and pep­per.

3 Bring the stock to a boil, re­duce the heat and sim­mer un­til the rice is nearly ten­der, about 20 min­utes.

4 Re­move the zest. Nes­tle the mus­sels on the bed of rice in the pan and cook for 8 min­utes. Add the prawns, cover the pan and steam for 5 min­utes or un­til the prawns are done. Sprin­kle chopped pars­ley over and serve.

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