Seafood lovers of Mzansi, you are in for a treat as Angolan-born cook Edgar Do Nascimentos shares his recipe for a fishy, seafood paella.
This global classic found its roots on the east coast of Spain and its popularity has seen different variations of the recipe shared across the globe.
While not a traditional recipe, Do Nascimentos’ seafood paella recipe is packed with delicious flavours and is a guaranteed showstopper!
250g calamari or squid heads
1 onion finely chopped
4 garlic cloves crushed
400g chopped tomatoes
1 tsp smoked paprika
2 cups short grain rice
4 cups chicken or fish stock
2 tsp salt
1 tsp pepper
lemon wedges for serving
chopped parsley for serving
- Peel and devein the prawns.
- Pat the prawns and calamari dry with paper towels.
- Place a large, deep pan over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a colour develops but the seafood is not cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, cover partially and simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, while also trying not to disturb the bottom layer of rice. This is where the socarrat (crispy, crunchy rice layer) will develop.
- Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley. Enjoy!