CROWD

Give paella a local flavour and make it on the skottel braai. It’s the ideal way of seeing the New Year in so gather a crowd and get everyone chopping, chirping and stirring while sipping on sangria

Paella has its origins in Valencia and is probably one of Spain’s most famous dishes, deriving its name from the pan paellera, the pan it is cooked in. There are as many versions of this recipe as there are cooks, and this one is easily made on a skottel. The most important ingredient is the rice. In Spain, short-grain rice such as Valencia, Senia or Bomba is used. Arborio or a risotto rice are good substitutes if the others are not available. The rice needs to be absorbent and it’s important not to stir while cooking. Stirring releases the starch and will make the mixture creamy, which is not the texture you are aiming for in a paella. Don’t worry if you think the base is burning — the thick crusty caramelised layer that forms at the bottom of the pan is called the socarrat and is considered the tastiest part.

The flavour base for paella is sofrito ,a mixture of onion, garlic and tomato. Some recipes include peppers. Saffron is essential to give paella its golden colour and earthy flavour. Although expensive, it’s worth it for the authenticity of the dish. Depending on your taste and budget, locally available ingredients like chicken, prawns, calamari and mussels can be used.