Seafood Paella

Name: Seafood Paella
Cuisine: South African
Ingredients: 2 cups Arborio or uncooked white rice; 1 onion chopped finely; 3 cloves garlic, grated; 1 packet seafood mix; 500 g prawns; 500 g black mussels; 2 tsp smoked paprika; 1 tsp crushed chillies; 1/2 tsp ground coriander; 1/2 tsp ground coriander; 1 tbsp butter; 3 cups vegetable stock; 1/2 cup steamed green peas; 1 pinch saffron threads; 1 lemon cut into wedges; 1 tsp sea salt or to taste; 5 tbsp extra virgin olive oil

Riyana Vigeland @cook_17005990

Johannesburg

Food is powerful and has a way of bringing people together, whether it’s with your family and friends or someone you just met. Sitting down together and sharing a meal is truly an intimate experience that binds us together and through food we are able to share our cultures and heritage and shape new memories.

Riyana Vigeland @cook_17005990

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Ingredients

2 cupsArborio or uncooked white rice
1onion chopped finely
3 clovesgarlic, grated
1 packetseafood mix
500 gprawns
500 gblack mussels
2 tspsmoked paprika
1 tspcrushed chillies
1/2 tspground coriander
1/2 tspground coriander
1 tbspbutter
3 cupsvegetable stock
1/2 cupsteamed green peas
1 pinchsaffron threads
1lemon cut into wedges
1 tspsea salt or to taste
5 tbspextra virgin olive oil

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Steps

1

Rinse and devein prawns, then transfer to a bowl. Drizzle with olive oil and season with salt. Set aside.
2

Add vegetable stock to a saucepan and season to your taste with sea salt. Add saffron threads, cover with a lid and allow it to steep while you start the paella.
3

In a large deep skillet heat up 3 tbsp of olive oil and add the diced onion with a pinch of salt, some smoked paprika, ground coriander, crushed chillies and sauté until translucent. Add the garlic and give it a stir.
4

Stir in the rice making sure it coats nicely in the olive oil. Stir in the stock and bring to a boil. Cover with a lid, turn stove to low heat and cook for 20-25 minutes. Once the rice is almost cooked through allow to sit covered for 5 minutes.
5

In a different pan heat up butter and garlic and add the prawns and give it a nice toss in the garlic butter, cook for 5-6 minutes and set aside in a bowl.
6

In the same pan add the seafood mix. Add a pinch of salt and paprika and cover with a lid and allow to cook for about 10 - 15 minutes once it's cooked through, transfer on top of the paella and mix through with the rice.
7

Steam mussels in a pot for 4 - 5 minutes until they open and release the sea water then strain. Transfer them on top of the paella together with the prawns.
8

Serve your paella sprinkled with the green peas and garnish lemon wedges and parsley (optional)