Chef Nic van Wyk's Paella | Spekko Rice

Everyday life has become so busy and modern these days that often, we forget about the simpler things in life.

Chef Nic van Wyk’s Paella

Chef Nic van Wyk’s Paella

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    12                                prawns, in shells

    4¼ cups (1.2 litre)       chicken or fish stock

    ½ cup (125 ml)            olive oil

    220 g                           chorizo sausages, sliced

    8                                  cloves garlic, 2 finely chopped and 6 whole

    1                                  large onion, finely diced

    1                                  red pepper, diced

    1                                  sprig thyme

    1 tsp (5 ml)                  smoked paprika

    1 tsp (5 ml)                  paprika

    1                                  pinch chilli flakes

    550 ml                         Spekko Long Grain Parboiled Rice

    ½ cup (125 ml)            dry white wine

    Pinch of saffron strands

    4                                  large tomatoes, diced

    400 g                           sustainable line fish, cut into chunks

    12                                mussels, cleaned

    450 g                           baby squid or calamari, cleaned and sliced

    Salt and milled pepper

    1 handful                     flat leaf parsley, chopped

    Lemon wedges, to serve

Method

    1. Removeprawn heads and shells (reserve the prawn meat) and pop into a pot with stock to cook through.
    2. Heathalf the olive oil in a paella dish or heavy-based saucepan and fry the chorizo for a minute until crisp.
    3. Add chopped garlic, onion and red pepper and fry until softened.
    4. Addthyme, paprika, chilli flakes and rice, and stir until rice is coated and glossy.
    5. Add wine and half the stock (minus the prawn head and shells) and cook for 5 – 7 minutes.
    6. Stirthrough saffron and tomatoes.
    7. Topwith mussels and fish and add the remaining stock. Simmer with the lid on for 5 minutes.
    8. Heatremaining olive oil and garlic cloves in a separate pan and fry the prawns and calamari in batches. Season and stir through rice.
    9. Serve immediately with chopped parsley and lemon wedges

    Cook’s note: Keep an eye on the rice and add a splash of stock if it starts to look dry.