MEMORIES ARE MADE OF … MIXED PAELLA

by

INGREDIENTS

Tomatoes 300 g
Prawns, large ±670 g
Smoked paprika 5 ml
Ground black pepper 1 ml
Boneless chicken thighs
or breasts 500 g
Plain chorizo, sliced 100 g
Olive oil 15 ml
Onion, finely chopped 160 g
Garlic, minced 10 g
Risotto rice (arborio) 400 g
Chicken stock 1 L
Turmeric 5 ml
Mussels ±960 g
Fresh parsley, chopped 13 g
Lemon, cut into 8 wedges 120 g

METHOD

  1. Halve the tomatoes and grate the flesh side of each half. Discard the skins and set them aside.
  2. Season the prawns with salt, pepper and 1 ml of smoked paprika. Refrigerate.
  3. Season the chicken with salt and pepper. Refrigerate.
  4. Heat the grill to 200°C. Place a large paella pan on the grill, add the chorizo and cook for 2 minutes. Remove the chorizo from the pan and set aside.
  5. Add the chicken and a little oil to the pan in a single layer, occasionally stirring until golden brown, about 6 minutes. Remove the chicken and add to the chorizo.
  6. Add a bit more oil to the pan, the onion, garlic, and the remaining 4 ml of smoked paprika. Cook briefly, about 30 seconds.
  7. Add the grated tomatoes and cook briefly.
  8. Add the rice and stir to coat in the tomato mixture.
  9. Mix the chicken stock and turmeric. Add to the rice and stir to combine. Arrange the rice mixture in an even layer. Distribute the chorizo and chicken over the rice. From this point onwards, do not stir the rice.
  10. Close the grill and simmer for about 12 minutes, occasionally checking, until the rice grains have swelled and most of the liquid has been absorbed.
  11. Arrange the prawns and mussels in the rice. Close the grill and cook for a further 10 to 12 minutes until the prawns are just cooked, the mussels are piping hot, and the rice is tender but still firm.
  12. Sprinkle with parsley and serve with lemon wedges, crusty bread … and a glass of white wine.

NOTE
This recipe can be made on a covered gas grill or a Weber
braai. It can also be adapted to make on the stove, using
medium heat.

YIELD 6-8 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 1 HOUR 30 MINUTES

HISTORY OF MY DISH

This paella takes me back to Barcelona, where I first learnt how to cook Spanish food. I savour the memories of food markets, long, sunny days, tapas, and walks along the promenade.
Back home, this dish is one of my favourites when I entertain during the summer months because you can do it outside while chatting with friends. Served with a big mixed salad, it feeds several people.

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