Recipe: Paella with prawns, hake, yoghurt and fresh basil
Serves 6
Ingredients
- 3 Tblsp Olive oil blend
- 2 White onion, finely chopped
2 Red peppers, cleaned and finely chopped
- 3 cloves Garlic, cleaned and thinly sliced
- 2 Tblsp Paprika
- 100g Tomato paste
- 4 Tblsp Red wine
- 2 Red chillies, thinly sliced
- 3 cups Arborio rice
- 4.5 cups Fish stock
- 450 g Hake, cut into 3cm thick strips
- 450 g Prawns, cleaned
- 4 Tblsp Double thick yoghurt
- 20 g Fresh basil
- 2 tsp Sea salt
- 1/4 tsp Freshly cracked black pepper
Method
- Preheat the oven to 200 °C.
- In a large, deep-frying pan on the stovetop, heat the oil over medium to high heat.
- Sauté the onions and red °peppers until soft.
- Add the sliced garlic, chillies, paprika, tomato paste, sea salt and freshly cracked black pepper and sauté for 5 minutes.
- Deglaze with the red wine and allow the red wine to cook out for 2 minutes.
- Add the Arborio rice and mix well with the onion mixture, sauté for 2 minutes.
- Add the fish stock and evenly spread the rice out in the pan.
- Allow to cook for 15 - 20 minutes.
- Nestle in the hake and prawns.
- Transfer the pan to the preheated oven and bake for 8 - 10 minutes until the rice has slightly browned.
- Remove from the oven and dollop the double-thick yoghurt all over the paella.
- Garnish with the fresh basil leaves and serve.
Remember to open a bottle of Leopard's Leap Culinaria Pinot Noir Chardonnay to pair with this delicious paella.