Paella on the Braai

Ingredients:

1 tbsp butter

2 tbsp olive oil

1 tsp chicken spice

Salt and pepper to taste

600g Skinless Free range Chicken Breast Fillets, cubed

2 cups uncooked rice

2 leeks, sliced

1 green pepper, cubed

1 red pepper, cubed

1 yellow pepper, cubed

1 tin whole tomatoes

2 tsp tomato paste

½ tsp sugar

Pinch of cayenne pepper

½ tsp turmeric

4 cups organic chicken stock

1 cup dry white wine (optional)

500g Prawns (heads and shells intact)

500g Mussels in the shell

½ cup black olives

½ cup parsley, chopped

Yield: Serves 6 people

Method:

1. Coat chicken in chicken spice, salt & pepper.

2. Heat the olive oil & butter in a large deep pan or ‘skottel’. Brown the chicken, this should take 8 – 10 minutes.

3. Remove the chicken and set aside.

4. Add rice & fry until golden.

5. Add leeks & peppers & fry until soft.

6. Add the tin of tomatoes, tomato paste, sugar & cayenne pepper. Fry for 3 minutes.

7. Add the chicken stock, wine and chicken. Cover and cook for 20 minutes.

8. Add the prawns and mussels. Cover and cook for another 10-15 minutes, then remove from the braai.

9. Add olives (optional) and mix the paella.

10. Garnish with fresh lemon wedges & parsley.

11. Serve with an ice cold glass of white wine and ENJOY!

** This dish can be made in a large pan on the stove as well.