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Kingklip and chorizo Paella


Kingklip and chorizo Paella

Recipe by: Kyle Holmes

Serves: 4 

Cooking: 30min

Preparation: 20min

Sea Harvest Kingklip Fillets Cuts Cut into cubes 

120g chorizo thinly sliced

1 tbsp olive oil

1 onion chopped

1tsp garlic crushed

1 tsp smoked paprika

1tsp thyme

300g risotto rice

3 tbsp white wine (optional)

400g can chopped tomatoes

900ml chicken stock

Juice ½ lemon



Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1 min, then splash in the wine. Once it has evaporated, stir in the tomatoes and stock. Season and cook uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.Stir the king Klip and chorizo into the pan and cover with a lid. Simmer for 5 mins, or until the kingklip is cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges and scattering of spring onions.

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