Paella

[caption id="attachment_26838" align="alignnone" width="300"]Paella - Cape Malay Cooking Paella - Cape Malay Cooking[/caption] Serves 6 1kg seafood mix 3 large onions, finely sliced Oil for frying 200gr mushrooms, sliced 1 large green pepper, finely sliced 1 large red pepper, finely sliced 1 large yellow pepper, finely sliced 3 cups uncooked basmati rice Salt and Tabasco sauce to taste Fresh chopped parsley for garnishing (optional) Marinade 2 tbsp peri-peri, chilli or chutney sauce 2 tsp crushed garlic 1 tsp paprika Salt and pepper to taste 5ml Tabasco sauce Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Meanwhile, fry onions in heated oil until golden. Add mushrooms and fry a further 5-10 minutes, or until softened. Remove onions and mushrooms from pan and set aside. Fry peppers in oil for 5 minutes, remove from pan and set aside. Transfer seafood and marinade to frying pan and fry for 15 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse. Layer ingredients in a large saucepan as follows: first rice, then onions and mushrooms (reserving some onion and mushroom for garnishing) then the peppers and finally the seafood mixture. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Steam, covered, over medium heat for 30 minutes. Garnish with reserved onions, mushrooms and chopped parsley if using. Serve with lemon atchar and enjoy [caption id="attachment_42277" align="aligncenter" width="300"]Seafood Paella Seafood Paella[/caption] © Cape Malay Cooking

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