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35 minutes

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10 minutes

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Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Braai recipes

Braaied paella

35 minutes

Braaied paella

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 t butter
1 T olive oil
1 medium onion, finely chopped
1 red pepper, seeded and chopped
2 cloves garlic, finely chopped
2 T smoked paprika
100 g Woolworths smoked Spanish chorizo sausage, cubed
400 g rice
¼ cup white wine
a pinch of saffron, steeped in 2 T boiling water
1 bay leaf
2 x 25 g Woolworths liquid fish stock concentrate sachets, diluted in 1 litre warm water
250 g fresh whole mussels
250 g Woolworths frozen organic large black tiger prawns, thawed and deveined.
50 g shelled peas
sea salt and freshly ground black pepper, to taste
lime wedges, for serving

Method

1. Melt the butter and olive oil in a large paella pan on the braai and sauté the onion, pepper and garlic until the onion is translucent.

2. Add the paprika and chorizo and sauté until crispy.

3. Add the rice and cook for 2–3 minutes, stirring, then deglaze the pan with the wine.

4. Add the saffron, bay leaf and fish stock. Simmer for 10 minutes.

5. Add all the seafood and peas and steam for 15 minutes. Season and serve with lime wedges.

Find more braai recipes here.

Photograph: Jan Ras
Videography: Romy Wilsoza, Jan Ras
Food assistant: Ellah Maepa

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Pickled fish curry

Wagyu fat flambadou venison

Open sausage rolls

Umleqwa curry

Gochujang devilled eggs

Grilled squid with crispy onions

Homemade pork schnitzels

Eggs baked in phyllo

Crushed tomatoes on toast

Pork enchilada

Chilli crunch prawns with crispy kale and pickled vegetables

Braaied paella

Braaied paella

Ingredients

Method