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.
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.
