SEAFOOD POTJIE PAELLA

Serves 6

A LITTLE EFFORT Preparation: 10 minutes Cooking: 40 minutes

For the rice: olive oil 3T chorizo 100 g onion 1, finely chopped garlic 4 cloves, finely chopped bay leaves 3 risotto rice 400 g white wine ½ cup fish stock 4½ cups butter 3T sea salt and freshly ground black pepper, to taste mussels 300 g, shells removed crayfish tails 250 g (optional)

olive oil 3T

Cape Malay curry spice 1t fresh ginger 1 T grated fresh turmeric 1 t grated garlic 2 cloves, finely chopped sea salt and freshly ground black pepper, to taste extra-large tiger prawns 300 g, cleaned lemon juice, for serving

1 Heat the olive oil in a large, flat, cast-iron pan over medium coals. Add the chorizo and fry for 10 minutes until crispy, then