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5 ml saffron
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750 ml chicken or fish stock
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45 ml extra virgin olive oil
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1 chorizo sausage, sliced (±150g)
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1 large onion, thinly sliced
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4 clove chopped garlic
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2.5 ml Chilli Flakes
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5 ml paprika
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5 ml smoked paprika
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1 small red pepper, cut into thin strips
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1 small yellow pepper, cut into thin strips
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200 ml finely chopped tinned tomato
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1 lime zest
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500 ml rice /basmati or arborio
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800 g cleaned, deveined prawns
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500 g scrubbed mussels, steamed
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100 g defrosted, frozen peas
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Chopped parsley and dill
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Lime wedges for serving
Serves 4 – 6.
- Add the saffron threads to the stock and heat in a saucepan – the saffron flavour will steep into the stock. Keep stock warm (but not boiling).
- Heat a paella pan until hot and add of half the oil. Add the chorizo and cook for 3 minutes until the fat is rendered and it is slightly browned. Remove from pan and keep aside.
- Add half of the garlic and cook for 1 minute. Add the paprika and smoked paprika and cook for 20 seconds. Now add the prawns, season and cook them for a few minutes. The prawns must not be cooked through. Remove from pan and keep aside on same plate as chorizo. Keep warm.
- Add the remaining oil to the pan and sauté the onion for 2 minutes. Add the rest of the garlic and the chopped peppers. Cook for a few minutes.
- Stir in the chopped tomato, lime zest and the rice. Season with salt and pepper and add the saffron infused stock, allow to simmer for about 10 minutes with lid on (or covered with foil).
- Add the mussels and cook for ±5 minutes until the rice is almost cooked. Add more liquid if needed.
- Add the half-cooked prawns, chorizo and the peas to the pan. Continue to simmer (covered) for another 5 minutes.
- Remove from heat. Sprinkle with the chopped parsley, dill and serve with lime wedges.
