delicious paella recipe from cellar master Martin Moore of
Durbanville Hills Merlot Rosé the perfect pairing for this fresh,
2 tablespoons olive oil.
2 tablespoons grape seed oil.
1 large chopped onion.
3 cloves finely chopped garlic.
1 green pepper, roughly chopped.
2 punnets of large brown mushrooms, roughly chopped.
5 cups parboiled rice.
1 tablespoon salt.
1 tablespoon freshly ground black pepper.
1 teaspoon turmeric powder.
300g fresh or frozen peas.
1 litre chicken or fish stock.
Seafood (mix to own taste) or use frozen seafood mix;
Black mussels, Prawns, Clams, Shrimps,2 deboned and cubed fish
(BArry: I think coursely chopped tasty sausage, of any kind or
lamb and chicken pieces would also work.)
Heat the oil in a paella pan or other flat pan over
Add the onion, garlic, green pepper and mushrooms
and fry until the onions are translucent.
Add the rice and half the stock and mix thoroughly.
Cook for 30 minutes,
continuously adding stock to prevent burning.
Add all the other ingredients and simmer until cooked.
Blogger Barry: Thanks for your time. Hope you enjoyed. Please
use the comment and follow buttons.
Barry Blomkamp Nd. Bsc (UL)
Professional Public Speaker, Trainer and Corporate Entertainer,
Motivational speaker, Guest & Key note speaker, Seminar &
Conference speaker, Team Builder, Comedian, Master of Ceremonies,
For your Strategic Planning sessions, Management or Sales meetings,
Conferences and/or Seminars, Award functions, Year end parties,
Cape Town, South Africa.