(Serves 8–10) 15ml butter
30ml olive oil
300g chorizo, sliced
12 chicken pieces chicken stock powder, for sprinkling salt and pepper, to taste
3 onions (red ones if possible), thinly sliced
3–4 cloves garlic, chopped
2 x 410g tins Italian chopped tomatoes
3 mixed peppers (red and yellow), sliced pinch brown sugar
2,5ml cayenne pepper
10ml paprika pinch saffron or turmeric
500g white rice (risotto, paella or regular white rice)
250ml white wine (or substitute with extra chicken stock) 500–750ml warm chicken stock, kept on one side in a jug 250ml pitted black olives handful frozen peas
500g mixed seafood (mussels,
calamari, fish) – use the best you can afford, and if frozen, defrost before cooking
12–16 defrosted prawns, deveined (if preferred, use 750g frozen prawn meat) 125ml chopped fresh parsley
1–2 lemons, quartered
1. In a large stovetop-to-oven casserole dish, frying pan with a lid, or skottel, melt the butter and olive oil.
2. Add the chorizo and fry gently for a couple of minutes. Remove from the heat and set aside.
3. Sprinkle the chicken pieces with the chicken stock powder, salt and pepper and brown all over in batches.
4. Once all the pieces are browned, return them all to the dish. Add the water, cover with a lid and cook through for 20–25 minutes. Remove the chicken from the dish and set aside.
5. Add the onions and garlic to the dish and fry gently until transparent.
6. Add the tomatoes and peppers and fry gently until wilted. Season with sugar, cayenne pepper, paprika and saffron or turmeric.
7. Mix in the rice with a wooden spoon, making sure all the grains are well covered with the tomato and onion mixture.
8. Turn up the heat and add the wine or chicken stock. Allow the wine to cook off for 5–10 minutes.
9. Add the warm chicken stock, chicken pieces and chorizo, mix well, turn down the heat and cover.
10. Simmer for about 15 minutes until the rice is just cooked and most of the liquid has been absorbed. Don’t overcook as the rice will become mushy.
11. If not using a skottel, preheat the oven to 180°C. 12. Once the rice is cooked and plumped up, scatter over the olives, peas and seafood. 13. Replace the lid and cook through (in the oven or on the skottel) for another 5–10 minutes. The prawns should just turn pink, the peas should be defrosted and the rice plumped up and cooked through.
14. Reduce the heat, fork the chopped parsley through the rice and serve immediately with lemon wedges.
COOK’S NOTE If finishing in the oven in a covered casserole dish, much of the work can be done ahead of time. Try to have all the ingredients washed and sliced or diced in advance. If you’re using a skottel, the process takes about 1½ hours.
Sophia van der Schijffand Nicky Stubbs
Bev Rycroft, Sophia van der Schijff,Anna Butler, Ben Rycroft and Aphiwe Skoti