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