We use samp instead of rice and affordableyet-tasty seafood – so you get all the flavour of this classic dish without breaking the bank.
SERVES 6 PREPARATION: 15 MIN COOKING: 20-30 MIN
30ml (2T) oil 2 onions, chopped 4 garlic cloves, crushed 2,5ml (½t) turmeric 2,5ml (½t) cayenne
pepper 125ml (½c) chicken stock 150g smoked snoek,
deboned and flaked 300g mussels 750ml (3c) cooked samp juice and grated zest of
1 lemon 10g fresh parsley,
chopped salt and freshly ground
pepper TO SERVE fresh parsley lemon wedges
1 Heat the oil in a deep pan and fry the onions and garlic until soft. Add the spices and stir-fry for another minute. 2 Add the stock and bring to the boil. Stir in the flaked snoek and mussels, cover with a lid and steam for 7-10 minutes or until the mussels are done. 3 Add the samp and stirfry until heated through. 4 Stir in the lemon juice, zest and parsley and season with salt and freshly ground pepper. 5 TO SERVE Garnish the paella with parsley and serve with lemon wedges.