Paella with Prawns, Hake, Yoghurt and Fresh Basil recipe

Friday 27 March is Paella Day – herewith a delicious Paella with Prawns, Hake, Yoghurt and Fresh Basil recipe from Leopard’s Leap, paired with their Culinaria Pinot Noir Chardonnay. Please see styled shot attached for possible sharing of the recipe with your readers.

Paella with Prawns, Hake, Yoghurt and Fresh Basil Serves 6

Ingredients

3 Tblsp Olive oil blend 2 White onion, finely chopped 2 Red peppers, cleaned and finely chopped 3 cloves Garlic, cleaned and thinly sliced 2 Tblsp Paprika 100g Tomato paste 4 Tblsp Red wine 2 Red chillies, thinly sliced 3 cups Arborio rice 4.5 cups Fish stock 450 g Hake, cut into 3cm thick strips 450 g Prawns, cleaned 4 Tblsp Double thick yoghurt 20 g Fresh basil 2 tsp Sea salt 1/4 tsp Freshly cracked black pepper

Method

Preheat the oven to 200 °C.

In a large, deep-frying pan on the stovetop, heat the oil over medium to high heat.

Sauté the onions and red peppers until soft.

Add the sliced garlic, chillies, paprika, tomato paste, sea salt and freshly cracked black pepper and sauté for 5 minutes.

Deglaze with the red wine and allow the red wine to cook out for 2 minutes.

Add the Arborio rice and mix well with the onion mixture, sauté for 2 minutes.

Add the fish stock and evenly spread the rice out in the pan. Allow to cook for 15 – 20 minutes.

Nestle in the hake and prawns.

Transfer the pan to the preheated oven and bake for 8 – 10 minutes until the rice has slightly browned.

Remove from the oven and dollop the double thick yoghurt all over the paella.

Garnish with the fresh basil leaves and serve.

Remember to open a bottle of Culinaria Pinot Noir Chardonnay!