Ingredients
- 1 largeonion, finely chopped
- 4 clovesgarlic, finely grated
- 1 x 400 g tincrushed tomatoes
- Large pinchStaffords Saffron threads (± 1 tsp)
- 1 tspsmoked paprika
- 1 tspdried chilli flakes
- 2 cupspaella rice or risotto rice, such as Arborio
- 3 cupsfish stock, plus more if needed, kept hot
- 1 cupdry white wine
- 12queen prawns, head and shell on
- 500 gfresh mussels, scrubbed and debearded
- ± 400 gfresh firm white fish, hake or kingklip
- To tastesalt and pepper
- For fryingolive oil
- To servelemon wedges
Made with Staffords
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Method
Using a paella pan or something similar, fry the onion in a drizzle of olive oil until soft. Stir in the garlic, cook until fragrant, then add the crushed tomatoes and bring to a simmer.
Grind the saffron with a pinch of sugar using a mortar and pestle. When it is a fine powder, add a splash of hot water, stir, and pour into the pan along with the paprika and chilli flakes. Season with salt and pepper.
Cook until the tomatoes have thickened, then add the rice and stir well so all the grains are coated and begin to toast. Add the white wine and bring to a simmer. When the wine has reduced and almost been absorbed, add the hot stock.
Stir everything once and spread the rice out evenly in the pan. Cook gently over low heat for 18 to 20 minutes.
While the rice cooks, pat the fish dry with paper towel and season with olive oil, salt and pepper. Cook in a very hot non-stick frying pan with a drizzle of olive oil for 2 to 3 minutes each side until just cooked through, then transfer to a plate.
Preheat a griddle pan or braai on high heat. Devein the prawns by making a slit along the middle of the back and pulling out the dark vein, keeping the head and shell intact. Drizzle with olive oil, season with salt and pepper and grill on high heat for 2 to 3 minutes until pink, lightly charred and just cooked through.
When the rice is almost cooked, add the cleaned mussels on top and cover with a lid. Steam for a few minutes until they open, discarding any that stay closed.
Flake the fish into large pieces and add to the paella. Arrange the grilled prawns on top and serve with plenty of lemon wedges.
