Serves 4
Ingredients:
- 1 large onion, finely chopped
- 4 garlic cloves, finely grated
- 1 x 400g tin crushed tomatoes
- Large pinch Staffords Saffron threads ± 1 tsp
- 1 tsp smoked paprika
- 1 tsp dried chilli flakes
- 2 cups paella rice or risotto rice, such as Arborio
- 3 cups fish stock, plus more if needed, kept hot
- 1 cup dry white wine
- 12 queen prawns, head and shell on
- 500g fresh mussels, scrubbed and debearded
- ± 400g fresh firm white fish, hake or kingklip
- Salt and pepper, to taste
- Olive oil
- Lemon wedges, for serving
Method:
- Using a paella pan or something similar, fry the onion in a drizzle of olive oil until soft.
- Stir in the garlic, cook until fragrant and then add the crushed tomatoes. Bring to a simmer.
- Grind saffron with a pinch of sugar using a mortar and pestle. When it is a fine powder add a splash of hot water, stir, and pour into pan along with paprika and chilli flakes. Season with salt and pepper.
- Cook until the tomatoes have thickened and add the rice. Stir well so all the grains are coated and begin to toast. Add the white wine and bring to a simmer. When the wine has reduced and almost been absorbed by the rice add the hot stock.
- Stir everything once and spread the rice out evenly in the pan. Gently cook the rice over low heat for 18 to 20 minutes.
- While the rice cooks prep the seafood.
- Pat the fish dry with paper towel and season with olive oil, salt and pepper.
- Cook the fish with a drizzle of olive oil in a very hot non-stick frying pan for 2-3 minutes each side or until just cooked through. Transfer to a plate.
- Preheat a griddle pan or braai on high heat.
- Devein the prawns using a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein but keep the head and shell intact.
- Place prawns in a bowl and drizzle with olive oil and season with salt and pepper.
- Grill prawns on high heat for 2-3 minutes until pink, lightly charred and just cooked through.
- When the rice is almost cooked add the cleaned mussels on top and cover with a lid. Steam for a few minutes until they open. Discard any that remain closed.
- Flake fish into large pieces and add to paella. Arrange grilled prawns on top and serve with plenty of lemon wedges.