END-OF-THE-MONTH PAELLA

DRUM - - LIFESTYLE FOOD -

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.

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