¼ cup Olive Oil
1 large Red Pepper, seeded and cut into 5mm strips
600g Colcom Collar Fillets cut into 3cm cubes, sprinkle with Salt and ground Pepper
300g Colcom Chakalaka Sausage, cut into 2cm slices
200g Mushrooms, sliced thinly
3 cloves Garlic, crushed
1 Tbls Lemon Zest
700g Tomatoes, roughly chopped
200g Green Beans, cut into 3cm lengths
1 Tbls fresh Rosemary, chopped
2 Tbls fresh flat-leaf Parsley, chopped
½ tsp Turmeric, dissolved in ¼ cup hot Water
2 cups short-grain Rice
3 cups hot Chicken Stock
6 Lemon wedges
- Heat the oil in a large, deep frying pan or paella pan over medium heat. Add the red pepper and cook for about six minutes, or until softened. Remove from the pan. Add the collar fillet cubes to the pan and cook for 10 minutes or until brown on all sides. Remove. Add the Chakalaka to the pan and cook for 8 minutes or until cooked through. Remove.
- Add the mushrooms, garlic and lemon zest, cook over medium heat for 5 minutes. Stir in the tomato and red pepper and cook for a further 5 minutes. Add the beans, rosemary, parsley, turmeric mixture, rice, collar fillet and Chakalaka sausage. Stir briefly and add the hot chicken stock. Do not stir at this point.
- Reduce the heat and simmer for 30 minutes. Remove from the heat, cover and leave to stand for 10 minutes. Serve with lemon wedges.
Note: Paellas are not stirred right to the bottom of the pan during cooking in the hope that a thin crust of crispy rice will form. This is considered one of the best parts of the paella. For this reason, it is important NOT to use a non-stick frying pan. Paellas are traditionally served at the table from the pan. Variation: There are many variations of Paella Seafood being the most traditional.