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Paella on the Braai



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




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.

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