29 April 2010

Recipe: Paella with boerewors

Paella with boerewors

Paella is a festive Spanish rice dish enriched with all kinds of delicacies. Chunks of boerewors are quite at home in this flavoursome one-dish meal with which you can feed a crowd with the minimum amount of effort.

250-500 g thick boerewors
4 chicken thighs and 4 drumsticks
olive oil
375 ml (1,1/2 c) rice, rinsed
10 ml (2 t) turmeric
pinch of salt
1 green and 1 yellow green pepper, cut in 0,5 cm strips
1 large onion, cut in rings
4 cloves of garlic, crushed
2 large tomatoes, peeled and chopped
375 ml (1,1/2 c) garden peas, fresh or frozen
ground sea salt and black pepper
chopped parsley and chives

1. Heat oil in a large skillet. Pan-fry wors over medium heat. Remove and keep warm. Repeat with chicken pieces. Cut wors in pieces of + - 5 cm.
2. Sauté pepper strips, onion rings and garlic until translucent. Mix with rice, turmeric and salt and boil rice as usual until soft, but firm.
3. Turn rice mixture into skillet, add tomatoes, peas, wors chunks and chicken pieces. Season with salt and pepper. Heat. Sprinkle with parsley and chives and serve hot with crusty bread.

Variation: You can add cooked prawns, mussels, chunks of white fish, olives and piquanté peppers to the paella.


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