Name: Seafood paella
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: onions, sliced 2,garlic, crushed 3T,olive oil ¼ cup,fish masala 2T,ground turmeric 2t,red chilli powder 2t,cloves 2,whole allspice 4,Woolworths freshly frozen seafood mix 1kg,butter 2T,Woolworths freshly frozen uncooked shell-on large prawns, deveined and rinsed 1kg,rice, cooked 525g,coriander, to garnish

Home
recipe-guide
Seafood recipes

Halaal recipes

Seafood paella

45 minutes

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Braai recipes

Braaied paella

35 minutes

Seafood recipes

Prawn cakes

40 minutes

Curry recipes

Gumbo

1 1⁄2 hours

Fish recipes

Summer ceviche salad

Fish recipes

Herbed hake polpettes with dill yoghurt and homemade pickles

15 minutes

Cauliflower recipes

30-minute coconut hake with cauliflower rice

20 minutes

Seafood recipes

Seafood samp

2 hours 15 minutes

Christmas recipes

Smoked trout beetroot salad

1 hour

Christmas recipes

Farm-style smoked trout pâté

Italian recipes

Seafood risotto

40 minutes

Seafood risotto

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
3 T butter
1 onion, finely chopped
6 garlic cloves, chopped
400 g risotto rice
¾ cup white wine
4 T lemon juice
1 x 70 g Woolworths soffritto tomato paste can
1 x 410 g diced tomatoes can
6 cups hot fish or chicken stock
1 t saffron
24 mussels
12 prawns
6 lobster tails (optional)
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil and butter in a saucepan. Add the onion and garlic and sauté over a very low heat until soft. Add the rice and toss until well coated.

2. Add the wine and lemon juice and deglaze the pan so the mixture comes together. Add the tomato paste and tomatoes and simmer for 5 minutes.

3. Add ladlefuls of stock, allowing each one to absorb before adding more. Once all the stock has been added, add all the seafood, cover with a lid and cook for 10 minutes, or until the seafood is cooked through. Season to taste.

4. Serve with a fennel-and-olive salad dressed with lemon juice, olive oil and chilli.

Find more risotto recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Seafood paella

Oven-baked prawns and mushroom pasta

Braaied paella

Prawn cakes

Gumbo

Summer ceviche salad

Herbed hake polpettes with dill yoghurt and homemade pickles

30-minute coconut hake with cauliflower rice

Seafood samp

Smoked trout beetroot salad

Farm-style smoked trout pâté

Seafood risotto

Seafood risotto

Ingredients

Method