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South African Seafood Paella

Seafood Paella

South African Seafood Paella
Recipe by Daleen van der Merwe

Serves: 5—6
Preparation: 30 minutes
Cooking: 35 minutes


3 tbsp Excella oil
1 large onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
1 chorizo sausage, cut in rings (optional)
3 cloves garlic
2 cups Excella rice
1 litre fish or chicken stock
2 tomatoes, peeled, deseeded & diced
¼ t smoked paprika
¼ t turmeric
salt and pepper to taste
600 g prawns, shell-on, defrosted and deveined
450 g mussels, defrosted
500 g white fish, defrosted and cut in large chunks
1 cup frozen peas
3 tbsp chopped parsley, to garnish

Heat a paella pan or large frying pan and sauté the onion and peppers in the oil until the onion is translucent.

Add the chorizo (if using) and garlic, sauté further for 1 minute. Add the rice and cook, stirring often, for 4—5 minutes or until the rice is coated with oil and lightly toasted.

Stir in the stock, tomatoes, smoked paprika and turmeric. Reduce heat to medium low, cooking uncovered, without stirring, for 15 minutes, or until most of the stock has been absorbed. Taste for seasoning and add salt and pepper.

Add the prawns, mussels, fish and peas to the rice and cover with a fitted lid or with tin foil. Cook for a further 10 minutes or until the fish are cooked and the prawns have turned an orange-pink colour.

Sprinkle with parsley and serve.

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