It’s the perfect time of year to pop some seafood on the coals, and this ocean-fresh West Coast paella will have you firing up the braai right away! What are you waiting for?

SERVEs 4–6 // COOKING TIME 20 min, plus simmering time

INGREDIENTS
2 tbsp olive oil
150g chorizo, sliced 5 mm thick
1 onion, peeled and cut into petals
2 cloves garlic, peeled and finely chopped
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1 tsp smoked paprika
410g tin chopped tomatoes
1 tbsp brown sugar
500 ml chicken stock, hot
250 ml rice
500g West Coast mussels
250g prawns
250g hake, cubed
Salt and pepper
Handful parsley, chopped

METHOD
1. Heat oil in a cast-iron pan. Fry chorizo until the fat is released and the sausage is crispy.
2. Add onion, garlic, peppers and paprika. Cook for 5 minutes, or until onion is soft. Add tomatoes, sprinkle with sugar and cook for a few minutes.
3. Add the stock and rice to the pan and cover with a lid or foil. Simmer until most of the stock has been absorbed and the rice is almost tender.
4. Add the mussels, prawns and hake. Cover and cook for a further 5 minutes, until the mussels have opened and the prawns have cooked through. Add a little hot water, if needed.
5. Season, sprinkle with parsley and serve.