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TJR - What's On The Menu

───   16:46 Thu, 10 Dec 2020

TJR - What's On The Menu | News Article

The ladies from Seisoen, Maritsa and Maradine are back with another easy to make recipe for your Christmas table. Today they take us on an exotic food trip with a Spanish dish.

Paella

1 large onion finely chopped

2 garlic cloves finely crushed

1 cup frozen peas/corn/beans

500g - 1kg seafood mix

100g chorizo thinly slice

3 cups chicken stock

1/2 cup dry white wine

1 cup rissotto rice

 tbsp olive oil

1 pinch of saffron

1 tsp smoked paprika

2 tbsp chopped parsley

1 lemon sliced in wedges

Infuse the chicken stock with the saffron.
In a large heavy bottom pan, fry the chorizo sausage in olive oil until slightly browned.
Remove the sausage from the pan and add the onion, garlic.
Sauté on a low heat until the onion becomes soft and translucent.
Stir in the smoked paprika and then the risotto rice.
Add the white wine and continue stirring for 2 mins, until it has evaporated.
Add the saffron infused chicken stock
Simmer on a medium heat, stirring occasionally, until the liquid has reduced a bit.
Stir in the defrosted seafood mix, peas and cooked chorizo sausage.
Continue to cook with a lid on the pan, stirring intermittently, until the rice is slightly al dente and the seafood mix is almost tender.
Add a little more stock or water to the pan if the liquid reduces too much.
Remove from the heat and just before serving, sprinkle the chopped parsley over the top.
Squeeze with lemon wedges.


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