Wine Selection By:
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SEAFOOD PAELLA
best paired with
Ingenuity WHITE BLEND
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
1 small onion, finely chopped
1/3 cup of Olive Oil
2-3 cloves of garlic, crushed
2 skinless Chicken Breasts, cut in large chunks
1 green pepper, sliced
1 red pepper, sliced
1 tablespoon (15 ml) Robertsons Portuguese Chicken Seasoning
1 x 410g tin tomatoes
2 teaspoons (10 ml) sugar
2 cups (500 ml) long grain rice
6 cups water
1 chicken stock cube
12 Large mussels (in shells)
2 fillets of white fish such as hake or kingklip
300g prawns, peeled and veins removed
1 teaspoon (5 ml) Robertsons turmericInstructions
- Sauté onion and garlic in olive oil until the onion begins to become transparent.
- Add chicken and peppers and Robertsons Portuguese Chicken Seasoning cook stirring for a minute.
- Add Tomatoes and sugar and bring to the boil, simmer uncovered until almost all the liquid has evaporated.
- Stir in rice, water, stock cube, and turmeric. Stir until boiling and then simmer covered for about 10 -15 minutes. Stir in mussels, top with fish and prawns.
- Cover and simmer for about 5 minutes or until fish and prawns are cooked. Gently stir the fish and prawns through the rice and serve
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LAMB CUTLETS WITH GINGER AND LEMONGRASS
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PEPPERCORN AND PARMESAN CHEESE STRAWS
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