Paella on the Braai Recipe
Capegate celebrated Heritage Day early, by calling on all aspiring braai masters to enter the CG Braai Challenge.
Our top 5 finalists battled it out at our onsite braai challenge where celebrity chef and food stylist, Zola Nene, along with chef and content creator, Bas Newman, used their industry knowledge and skills to pick out our CG Braai Challenge winner for 2021!
One of our finalists, John Segole, served our judges with an exquisitely presented Paella dish.
Who doesn't love a seafood braai, we sure do! Want to give this delicious recipe a go and impress your guests this Braai Day?
See below for everything you need!
Paella on the Braai
- 1 large onion chopped Half of green/yellow and red pepper
- 1 whole red chilli
- 1 whole green chili
- Crushed Garlic to your taste
- Olive oil
- Seafood masala
- Fish masala
- Garam masala
- Chilli powder
- 2 tomatoes, chopped and
- sugar as you wish
- 1 cup white wine
- 800g squid tentacles
- 1 chorizo sausage sliced
- 1kg prawn meat
- 1 packet mussels
- 20 pre-cooked crayfish tails
- 3 cups of pre-cooked basmati rice
- 2 lemons and
- parsley to garnish
- In your potjie or paella pan, add ingredients from step 1 and allow to braise
- Then add the peppers and stir. Add all spices and allow to cook through for about 5 minutes
- If the spices looks like it might burn, just add some butter or small amount of oil
- Add tomatoes and allow to simmer for 5-10 minutes.
- Add white wine and cook until reduced
- Add all meat except for crayfish and mussels and allow to cook for 5-10 minutes
- Add the rice and stir
- Immediately top the rice with mussels and crayfish tails
- Cover with foil and allow to steam for 10 minutes
- Garnish with chopped parsley and lemon wedges
NB: No lid is required for this dish
Tip for cooking your rice
- Add seafood masala, spice for rice, turmeric, salt, half cup of oil and some garlic.
- Cook altogether. We always double the cups of water to the amount of rice used.
- Bring to boil, cover with lid, turn down to heat to simmer for 15 minutes