South African Garden and Home - - Entertaining -

(Serves 8–10) 15ml but­ter

30ml olive oil

300g chorizo, sliced

12 chicken pieces chicken stock pow­der, for sprin­kling salt and pep­per, to taste

60ml wa­ter

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

John But­ler

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