Food and wine
Try out these simply sizzling seafood recipes
South Africa is known for its beautiful coastline from KwaZulu-Natal to the Western Cape, but what is even more beautiful is what you find in the sea. Whether you are trying to cut down on red meat or just love seafood, these easy recipes will have you diving in for seconds.
Seafood paella
Ingredients
• 1 bag frozen seafood mix, defrosted
• 6 to 8 medium prawns, cleaned
• 8 to 10 baby clams
• 8 to 10 half mussels
• 1 onion, peeled and finely chopped
• 3 cloves garlic, crushed
• ½ red pepper, finely chopped
• 1 ½ cups, risotto rice
• 90g chorizo, sliced
• 300g cherry tomatoes, halved
• 3 cups chicken stock
• ½ cup dry white wine
• 2 tsbp olive oil
• 1 pinch saffron
• 1 tsp smoked paprika
• ½ cup frozen peas
• 2 tbsp chopped parsley
• Lemon juice
• 1 lemon, cut into wedges
• Freshly ground salt and
pepper.
Directions
Add the saffron and chicken stock to a bowl and set aside.
Fry the chorizo in olive oil in a large heavy bottom pan until slightly browned and then remove from the pan.
Add the red pepper, onion and garlic to the pan and sauté on a low heat until onions are soft. Sprinkle the smoked paprika followed by the risotto rice and stir. Add the white wine and continue stirring for a further two minutes.
Slowly pour in the saffron infused chicken stock while stirring and add the cherry tomatoes. Season with salt and pepper. Simmer on medium heat, stir in the chorizo, peas and defrosted seafood mix.
Stir intermittently until the seafood mix is almost tender and rice is slightly al dente. Add a touch of water if the liquid reduces too much.
Place the mussels, baby clams and prawns in the pan, followed by a
squeeze of lemon juice and salt and pepper to season. Simmer for a further 10 minutes until the shellfish and prawns are cooked through.
Remove the pan from the stove before serving and sprinkle chopped parsley over. Serve with the lemon wedges.
Creamy shrimp pasta
Ingredients
• 500g packet of fettucini pasta
• 500g shrimp
• ½ onion, finely chopped
• 1 clove of garlic, finely chopped
• 3 tbsp butter
• 2 tsp flour
• ½ cup white wine
• 1 cup fresh cream
• 1 cup spinach, coarsely chopped
• ½ cup parmesan cheese, grated
• ½ cup chives, basil and oregano, chopped
• 2 tbsp olive oil.
Directions
Add the pasta to a large pot of water with salt and let it boil until al dente. Drain the pasta, oil it lightly and set aside.
Melt two tablespoons of butter in the same pot and add the onions. Let it simmer for a few minutes then sprinkle with the flour and cook for a minute, stirring constantly. Add in the white wine and bring to a boil, stirring with a whisk. Gently stir in the cream and let it simmer.
In a separate pan, over medium heat, melt one tablespoon butter and add the garlic and shrimp and fry for a few minutes until al dente.
Add the shrimp, herbs, spinach and cheese to the sauce and mix. Add the pasta to the pot and mix together until the sauce coats the pasta.
Take the pot off the stove and set aside. Spoon your desired amount of pasta onto a plate, garnish and enjoy.
Avocado tuna boats
Ingredients
• 4 avocados, halved and pitted
• ½ tomato, diced
• 2 cans tuna, drained
• 1 red onion, diced
• 1 cup coriander, chopped
• 1 lemon, juiced
• Salt and pepper
Directions
Halve the avocados and remove the seed. Drizzle the avocados with some lemon juice and season with salt and pepper.
Place tuna, coriander, lemon juice, onion and tomato in a bowl, season with salt and pepper and mix together. Scoop the tuna mixture into the avocado boats.
Snoek on e aai
Ingredients
• 1 snoek, fresh or defrosted
For the glaze:
• ½ cup apricot jam
• ½ cup sweet sherry
• 3 cloves garlic, chopped
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp sweet chilli sauce
• 2 tbsp fresh thyme, chopped
• 1 pinch ginger
• 1 pinch salt and pepper, to taste.
Directions
Add all the glaze ingredients to a saucepan and heat until it begins to simmer. Cook for five minutes until it has reduced and thickened.
Remove from the stove and allow it to cool.
Place the snoek skin side down and open, on a grid lined with foil, and place on a pre-prepared braai. Baste the flesh side of the snoek with the glaze. Allow it to cook through for eight minutes.
Turn the snoek over and let it cook flesh down for four minutes. Turn it back onto its skin and give it a final baste before removing from the braai. Serve with garlic bread and a fresh leafy salad on the side.