Seafood Paella

Cast Iron

Main Ingredient: Seafood
Prep Time: 15 Mins
Cook Time: 25 Mins
Serves: 4
Recipe by: Le Creuset

Ingredients

1 large onion, finely chopped
4 tbsp. canola oil
2 garlic cloves, crushed
2 skinless chicken breast fillets, cut into chunks
160g chorizo sausage, cut into 1cm thick slices
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1½ tsp smoked paprika
1 x 410g tin chopped tomatoes
1 tbsp. sugar
6 cups water
1 chicken stock cube or sachet
1½ cups long-grain rice
300g white fish fillets, such as hake or kingklip, cubed
12 large mussels in shells, debearded and scrubbed
300g prawns, peeled and deveined
Salt
1 tbsp. chopped fresh parsley

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Main Ingredient: Seafood
Prep Time: 15 Mins
Cook Time: 25 Mins
Serves: 4
Recipe by: Le Creuset

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Le Creuset buffet casserole wide and shallow base is perfect for homemade paella, finish off the dish with a few lemon wedges and take straight to the table for alfresco style dining.

INSTRUCTIONS

Sauté the onion in the oil until it turns translucent. Add the garlic and cook until fragrant.
Add the chicken, chorizo, peppers and paprika. Season and brown for 2 to 3 minutes.
Add the tomatoes and sugar. Bring to the boil and then simmer uncovered until almost all the liquid has evaporated.
Add the water and stock, and bring to the boil. Add the rice, reduce heat to medium-low and cook, covered, for 10 to 15 minutes.
Add the cubed fish and the mussels, and cook for 2 minutes. Add the prawns and cook for 5 minutes or until the fish and prawns are cooked and the mussels have opened. Discard any unopened mussels.
Season, stir gently to mix, add the chopped parsley and serve.

Cooks Note: Add a little chilli for extra heat.