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Chef Zola Nene&#8217 S Mussel Prawn and Chicken Paella

The document provides a recipe for Chef Zola Nene's mussel, prawn and chicken paella. The recipe serves 4 and has a medium difficulty. It includes instructions to saute chorizo and brown chicken, then cook rice with saffron water along with the meats. Finally, arrange prawns and mussels on top to finish cooking and serve with lemon.

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149 views2 pages

Chef Zola Nene&#8217 S Mussel Prawn and Chicken Paella

The document provides a recipe for Chef Zola Nene's mussel, prawn and chicken paella. The recipe serves 4 and has a medium difficulty. It includes instructions to saute chorizo and brown chicken, then cook rice with saffron water along with the meats. Finally, arrange prawns and mussels on top to finish cooking and serve with lemon.

Uploaded by

donald
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHEF ZOLA NENE’S MUSSEL

PRAWN AND CHICKEN


PAELLA
Paella was the first dish I ever
made for my friends John and
Twanji; I packed up all my
ingredients and cooked the
entire meal at their place. It\’s a
great, relaxed dish to make that
doesn’t require too much
nursing, leaving you time to
enjoy your company. This paella
is a little different from the one I
made for them, but I\’m pretty
sure they\’d approve.

Serves: 4 | Difficulty: medium | Prep time: 30-45 minutes | Cooking Time: 30-45 minutes

METHOD
1.Heat the olive oil in a large saucepan and saute the chorizo until crisp. Set aside.
2.In the same pan, brown the chicken thighs all over. Remove and set aside.
3.Add the onion and red pepper to the pan and sauté until softened.
4.Add the garlic, paprika and rice and sauté for a few seconds to coat the rice in the oil and spices.
5.Place the saffron in a bowl and pour the boiling water over. Stir to release the colour.
6.Pout the saffron water over the rice and add the chorizo. Arrange the chicken thighs over the rice.
Cover with a tight-fitting lid. Lower the heat and simmer for 15 minutes.
7.Stir in the peas and arrange he prawns and mussels on top of the rice. Cover and simmer for another 0
minutes until the rice is cooked, the prawns pink and the mussels have opened.
8.Turn off the heat, and leave the pan, covered for another 5 minutes before serving with lots of lemon
wedges at the side.

Extracted from Simply Delicious by Zola Nene (Struik Lifestyle)

Photographs: © Penguin Random House South Africa (Pty) Ltd / Dawie Verwey

INGREDIENTS

30 ml (2 tbsp) olive oil


1 chorizo sausage, diced
4 chicken thighs
1 onion, finely chopped
1 red pepper, deseeded and diced
2 garlic cloves, chopped
10 ml (2 tsp) smoked paprika
530 g Spekko Long Grain Parboiled Rice
A pinch of saffron
1 litre boiling water
Salt and freshly ground black pepper
125 ml (1/2 cup) fresh or frozen peas
8 prawns, reins removed, but unpeeled
12 fresh mussels
Lemon wedges for serving

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