By admin
10 June 2014

Lentswe Bhengu’s version of Spanish paella, as cooked on Kasi Kitchen.

5 tablespoon olive oil

½ cup chorizo or spicy sausage, cut into thin slices

½ pack bacon, cut into small dice

2 cloves garlic, finely chopped

1 large onion, finely diced

½ red pepper, diced

1 teaspoon fresh thyme leaves

¼ teaspoon dried red chilli flakes

2 cups Spekko Parboiled Long Grain Rice

1 teaspoon paprika

¼ cup dry white wine

4 tablespoons chicken stock, heated with ¼ teaspoon turmeric

4 chicken thighs, each chopped in half and browned

9 small clams, cleaned (optional, or use canned clams)

½ cup fresh or frozen peas

2 large tomatoes, de-seeded and diced

6 garlic cloves peeled

6 large raw prawns, in shells

225 g calamari, cleaned and chopped into bite-sized pieces

5 tablespoons flat leaf parsley, chopped

salt and freshly ground black pepper

1.Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and bacon and fry until crisp.

2.Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and Spekko rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

3.Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

4.Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

5.Scatter the chopped parsley over the paella and serve immediately.