Seafood paella

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PHOTO: Henk Hattingh
PHOTO: Henk Hattingh

A traditional paella pan is wide and shallow, to allow the ingredients to cook evenly and take on all the lovely flavours. We don’t all have a paella pan in the cupboard, so choose the biggest pan you have (a 30cm cast-iron casserole is ideal) and take care not to overcrowd it.

1 Heat the olive oil in a large casserole or pan. Add the onion, green and red peppers and carrots and fry over low heat for 2 minutes.

2 Add the garlic, tomatoes and paprika and fry for 3 minutes.

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