Sunday, May 3, 2015

SEAFOOD PAELLA - Paella de Mariscos

We had the great fortune of spending some time chilling in Cape Town with our dear friends Yaz & Mark, and discovered, to our luck, a neat and well stocked fish shop only three blocks away. The result where three separate meals coming out of my seafood shopping spree. So here it is, the last meal.

INGREDIENTS (serves 6 people - including a little extra for each)
3-4 cups chicken stock
1.5 onions (brown or red)
3 bell peppers of medium size and mixed colours (for colour and flavour effect)
50ml Olive oil
6 garlic cloves
2 kg of seafood (I used mussels on the shell, mussel meat, clams on the shell and prawn meat)
300gr Spanish or argentinian chorizo
2 tsp Spanish paprika
2 cups Tastic Bonnet rice
2 tbsp butter
1 bunch parsley
0.02g saffron threads (the pinch you can easily hold in your fingertips)
100g pitted green or kalamata olives
2 cups white wine
1 can chopped tomatoes or tomato puree
Lemon wedges
Begin by placing the saffron threads in a small cup with 50ml of hot water, allow it to soak.
Chop the onion, garlic, peppers and parsley finely and the olives in slices, set each aside to incorporate when needed.
Place one flat big paella size frying pan (or two smaller ones) on medium heat and pour in 1tbsp of olive oil, folllowed by the onions and garlic, toss around until the onion is slightly soft. Add the peppers, paprika and half of the parsley. When it starts turning goldish in colour, ads the chorizo and fry slightly (add more olive oil if required).
Add the tomato and integrate it with the rest of ingredients, followed by the rice. Once the rice has taken the colour of the veggies, add in the wine. Let the alcohol steam off and once the rice begins to dry add in two cups of chicken stock.
Meanwhile, sautee the shellfish with 1 tbsp butter, 1tbsp olive oil, parsley and a bit of salt, set aside slightly  under cooked. Then, sautee the prawns and mussel meat with the same quantities of butter, olive oil, parsley and salt, also set aside slightly  under cooked.
As the rice cooks, add in more stock gradually and once it's almost done, add in the saffron and the water in which you placed it, as well as the seafood and their juices, the olives, some freshly ground black pepper and mix well. Leave for 2 minutes while you stir to integrate everything, taste for salt. Sprinkle the last bit of parsley on top and serve the pan on the table with lemon wedges.

Best enjoyed with friends, a bottle of Riebeek Cellars Pinotage Rose and an awesome view!
Love, iSa

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