Zandvliet Wine Estate shares a recipe for a delicious, flavourful chicken and seafood paella that is best enjoyed slowly, with a glass of Zandvliet close by!
Recipe: Chicken and seafood paella
Ingredients
- 125g butter
- 250ml olive oil
- 10 chicken pieces (thighs and drumsticks)
- Salt and Pepper
- 1 packet of Spanish rice (or 2 cups short grain rice)
- 2 onions
- 1 green and 1 red pepper
- 5 ripe tomatoes (or 1 tinned tomatoes)
- 2 tsp tomato paste
- ½ tsp Turmeric (or 2 strands of Saffron)
- 1 cup dry white wine
- 2 cups chicken stock
- 1,5 kg Seafood mix (crabsticks, calamari and prawns)
- 1 cup pitted Calamata Olives
- 1 tbsp crushed garlic (optional)
- 1 cup blanched green peas (for colour)
- Parsley for garnishing
- 2 tins of smoked mussels
- 10 black musselsbeards removed and cleaned
Method
- Spice the chicken pieces with salt and pepper.
- Brown the chicken in olive oil and butter.
- Remove the chicken and brown the rice in the same oil, add peppers and onions and glaze.
- Add tomatoes, tomato paste, turmeric, drained tins of mussels as well as the wine and chicken stock and garlic.
- Let it all simmer until the rice is cooked.
- Mix in the mussels and seafood mix.
- Cover and allow to simmer for 10 minutes.
- Remove any mussels that have not opened, stir in the blanched peas and garnish with sprigs of parsley.
- Serve.