Less than 1 hour
- 3 Tbsp (45ml) olive oil
- ½ coil (110g) PnP chorizo sarta
- 1 onion, finely diced
- 2 red peppers, finely diced
- 2 small cloves garlic, finely chopped
- 2 tomatoes, grated
- 1 Tbsp (15ml) tomato paste
- 1 Tbsp (15ml) smoked paprika
- 1½ cups (230g) arborio rice
- Salt and milled pepper
- 3-4 strands saffron (optional)
- 5 cups (1.25L) hot fish stock (or veg stock)
- 15 (220g) Vannamei prawns, cleaned and prepped to your liking (shelled or whole)
- 1 packet (500g) PnP local West Coast mussels in half shell
- 400g hake fillets, cut into chunks
- Fresh parsley and wedges, for serving
- Crusty baguette and mayonnaise or aioli for serving.
- Pre-heat oven to 180°C.
- Heat oil in a paella pan over medium-high heat. (Or use a regular 30-40cm pan and preheat a heavy-bottomed, deep baking dish in the oven to use later.)
- Fry chorizo until slightly crisp, remove and set aside.
- Sauté onion and red pepper in the same pan for 8-10 minutes until soft.
- Add garlic, tomato, tomato paste and paprika, and cook until reduced and slightly sticky.
- Stir in rice and fried chorizo, coating with tomato mixture and season well.
- Remove from heat (transfer to oven dish, if using at this stage).
- Place saffron strands in stock, stir and pour over rice.
- Bake for 18-20 minutes, not stirring, until two-thirds of the liquid has evaporated.
- Top with prawns, mussels and hake and cover with foil.
- Bake for another 10 minutes, until prawns are bright and pink and almost all the liquid has been absorbed.
- Serve with parsley, lemon wedges, bread and mayo or aioli.