Chef Boldwin Barlow, Park Inn by Radisson Cape Town Newlands’ newly appointed Executive Chef, gives the classic Paella recipe his own twist – give it a try and let us know what you think!

Paella

50g prawn meat
100g clams
50g sausage
450g shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp paprika
2 tsp dried oregano
1 tbsp medium curry spice
1 tsp turmeric
Salt and black pepper to taste
2 tbsp olive oil, divided
3 cloves garlic, crushed
1 tsp crushed red pepper flakes
2 cups uncooked short-grain white rice (Par boiled Rice)
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
coriander, chopped
2 lemons, zested
2 tbsp olive oil
½ tsp truffle oil (optional)
1 spring onion, chopped
1 red bell pepper, coarsely chopped

  • In a medium bowl, mix together 2 tablespoons of olive oil, paprika, oregano, salt and pepper, turmeric, and curry spice.
  • Heat 2 Tbsp olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, coriander, and lemon zest. Add in the spice mixture.
  • Bring to a boil, cover, and reduce heat to medium low.
  • Simmer 20 minutes.
  • Meanwhile, heat 2 Tbsp olive oil and truffle oil (optional) in a separate skillet over medium heat. Stir in marinated
  • chicken and spring onion; cook 5 minutes.
  • Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
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Juliet Cullinan Standard Bank Wine FestivalLevel Four