SPANISH PAELLA
1 Chorizo sausage, cubed
2 chicken breasts, cubed
1 cup calamari cubes
250 g mussels in shells
1 kg prawns in shell, cleaned
½ cup olive and sunflower oil mixed
1 onion, finely chopped
3 bell peppers, red/yellow/green
1 clove garlic, chopped
1 tomato, diced1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon saffron
2 cups Tastic rice
6 cups chicken stock
juice of 1 lemon

In a large pot, heat the oil and braise the Chorizo, chicken and seafood separately and set aside.
Add the onion, peppers, garlic, tomato and spices to the same pot and braise ’till brown.
Add the rice and chicken stock to the onion mix and cook ’till the liquid is absorbed.
Add the braised Chorizo, chicken and seafood cubes to the rice mixture and mix through.
Squeeze the lemon juice over the paella, serve and enjoy.
Recipe and photo: Sylvia Thomaides Argyroula Spandagou

SEAFOOD PAELLA
6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered
sea salt
freshly ground black pepper
plain flour, for dusting
olive oil
100 g chorizo, sliced
6 slices pancetta or streaky bacon
1 onion, finely chopped
4 cloves garlic, finely chopped
2 litres organic chicken stock, hot
2 large pinches saffron
1 heaped teaspoon smoked paprika
500 g paella rice
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
2 handfuls fresh or frozen peas
10 king prawns,
500 g mussels, scrubbed, optional
2 small squid, halved and scored, optional
Method
Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.
Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
Recipe and photo: Jamie Oliver
Posted: Amanda Conradie

FANTASTIESE PAELLA
1 kg mossels in hulle doppe
150 ml droë wit wyn (en ‘n glasie vir die kok!)
1 bossie seldery gekap (blare en stingels)
3 groot uie gesny in ringetjies
200 g kalamari ringe
30 ml olyf olie
24 garnale skoongemaak maar met doppe aan
30 ml knoffel gekneus of opgekap
8 hoender porsies (boudjies en dye werk goed)
400 g salami in blokkies gesny
2 groen pepers opgekap
4 tamaties opgekap
750 ml hoender ekstrak
10 ml paprika (hier gebruik ek bietjie meer en ek gebruik gerookte paprika)
5 ml borrie
15 ml suurlemoen sap
500 ml rou rys
250 ml ertjies (bevrore werk goed)
Vars pietersielie (vir garnering)
Sout en peper

Stoom die mossels, wyn, seldery en ‘n derde van die uie vir ‘n paar minute. Gooi die mossels wat nie oopgemaak het nie weg en behou die res. Braai die kalamari vinnig vir net 2 minute in die olie en verwyder van die pan. Braai die garnale en knoffel vir 3 minute en verwyder van die pan. Braai die hoender porsies oor hoe hitte tot bruin en dan stadiger tot gaar. Voeg die salami, groen peper, die res van die uie, tamaties, hoender ekstrak en die helfte van die paprika en suurlemoensap by en laat kook. Voeg die rys en res van paprika by en prut vir omtrent 15 minute. Voeg dan al die seekos behalwe die mossels by en prut tot die rys gaar is. Voeg die ertjies by en garneer met die mossels. Sprinkel mildelik met vars gekapte pietersielie en bedien met suurlemoen wiggies.

NS: Ek volg hierdie resep naastenby, ek verkies om my rys en paprika effens te braai voordat ek die nat bestandele en vloeistof begin bysit. Ek hou ook daarvan om suurlemoen skil te rasper en oor te strooi wanneer die rys braai. Jy kan ook Spaanse Chorizio wors bysit vir daai egte Spaanse geur. Paella is baie veelsydig, jy kan net met hoender stukke maak of net met seekos. Ek het dit al met kreef sterte ook gemaak en dis baie spesiaal!

Baie belangrik!! Wanneer dit gaar is moet die rys moet effens vassit onder in die pot, paella is nie ‘n souserige besigheid wanneer dit gaar is nie.

NOTA:
Die wonderlike ding van paella is dat dit so veelsydig is. Jy kan enige seekos, hoender en vark gebruik. Vandag het ek hoender stukke, spek stukkies en garnale gebruik. Die belangrikste is egter om nie te roer nadat jy die vloeistof begin bygooi nie. Jy wil daai krakerige gekarameliseer kors “socarrat” op die bodem vorm. Dis ‘n gesogde lekkerny in Spanje. Nog iets, ek gebruik net wyn wat ek sal drink in my kos.
Vanaand met hoender, pangasius vis EN calamari.

Resep en foto: Elsabie Templeton

EASY PAELLA
30 ml olive oil
1 onion chopped
1 red pepper chopped
1 teaspoon garlic & ginger paste
1 cup raw rice
500 ml chicken stock (2 cubes)
1 chorizo sausage chopped and fried
1 cup frozen peas (defrosted)
Salt and Pepper

In a large pot, add olive oil, onion, pepper and garlic. Fry till glossy. Add rice and fry for 3 minutes. Add stock and cook on medium heat till moisture is absorbed. Mix in rest of ingredients and season with salt and pepper.

EASIEST EVER PAELLA
Serves 4. Ready in 30 minutes.
1 tablespoon olive oil
1 leek or onion, sliced
110 g pack chorizo sausage, chopped
1 teaspoon turmeric
300 g long grain rice
1 litre hot fish or chicken stock
200 g frozen peas
400 g bag frozen seafood mix, defrosted

Heat the oil in a deep frying pan, then soften the leek for 5 minutes, without browning. Add the chorizo and fry until it releases its oils, then pour in the stock. Bring to the boil, then simmer for 15 minutes, stirring occasionally.
Tip in the peas and cook for 5 minutes, then stir in the seafood to heat through for a final 1-2 minutes, or until the rice is cooked.
Season to taste.
Recipe: Jenny van der Westhuizen

PAELLA
30 ml olive oil
6 cooked chicken joints
1 large green or red pepped, seeded and chopped
1 large onion, chopped
2 cloves of garlic, crushed
2 medium tomatoes, skinned and diced
500 ml Tastic rice
1,5 litres chicken stock
5 ml Salt
2 ml freshly ground black pepper
1 ml saffron or turmeric infused in 50 ml hot water
1 small crayfish cooked and shelled, diced
6 cooked prawns, shelled
12 cooked mussels in shells or canned mussels
12 smoked oysters
12 black olives
260 ml frozen peas
Heat oil in a large frying pan. Add chicken, peppers, onion and garlic and fry until golden. Add tomatoes, rice, chicken stock, salt and pepper and simmer, uncovered for 15 minutes. Stir in saffron or turmeric. Arrange crayfish, prawns, mussels, oysters, olives and peas on top and simmer for a further 10 minutes or until rice has absorbed most of the liquid. If rice becomes too dry, add a little more stock. Serve Paella immediately.
Recipe: Louise Groenewald

PAELLA VIR ‘n FEES
(6-8 PORSIES)
30 ml margarine
30 ml kooklolie
2 hoenderborsies, bene en vel verwyder en in blokkies gesny
2 frankfruters in ringetjies gesny
1 ui in skywe gesny
1 knoffelhuisie fyngekap
1 blik tamaties gedreineer en gekap
1 rooi soetrissie ontpit en gekap
5 ml sout
3 ml vars gemaalde swartpeper
5 ml paprika
500 ml rou rys
750 ml water
15 ml suurlemoensap
2 ml borrie
175 ml bevrore ertjies
250 g steurgarnale of garnale doppe verwyder en skoongemaak
250 g mossels skoongemaak
125 g calamari in ringe gesny
15 ml gekapte pietersielie

Verhit die margarine en olie in die braaipan of paella-pan. Braai die hoender en worsies tot ligbruin en verwyder. Braai nou die ui en knoffel tot die ui sag is, maar nie bruin nie. Voeg die tamaties, soetrissie sout, peper en paprika by en kook ongeveer 12min tot die mengsel verdik. Voeg die rys by en roer aanhoudend. Braai 3 min. Voeg nou die water, suurlemoensap en borrie by, bedek en prut 15 min terwyl dit af en toe geroer word. Voeg die ertjies, en seekos by en plaas die hoender en worsies weer in die pan. Roer liggies met ‘n vurk. Bedek en laat nog 10min kook of tot al die vloeistof geabsorbeer is en die seekos gaar is. Sprinkel pietersielie net voor bediening op. Sit voor met ‘n slaai.