How to Prepare Tasty Paella made on the braai

Paella made on the braai. Paella actually means 'pan' and this is where the name of the dish comes from. Failing that, any normal cast iron pot also does the job. Take these ingredients as a guideline.

Braai Paella on the braai European Print This. 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. The Paella Braai is variant of the popular Skottel Braai. You can have Paella made on the braai using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Paella made on the braai

It's 2 cups of white rice.
You need 1 cup of frozen peas.
Prepare 500 g of frozen seafood mix.
It's 300 g of frozen mussels.
You need 1 of diced onion.
You need Handful of mixed diced peppers.
Prepare 200 g of spring onion and chives flavoured cream cheese.
Prepare 2 of star anise pods.
You need 1 tablespoon of smoked paprika.
Prepare 1 bundle of bouquet garni.
It's 2 of chicken stock cubes.
You need 1 teaspoon of minced garlic.
You need 1 tablespoon of spice for rice.
Prepare to taste of Salt and pepper.
It's of Water (for cooking).
Prepare of Olive oil.
It's of Quartered citrus fruits (for garnish).
You need of Microherbs (for garnish).

The lightweight but thick aluminium pan with GreenGrill ceramic coating is easy to use and clean. Stainless steel handles allow for easy handling. Add a few tablespoons of the olive oil in the Paella Pan and part cook the chicken pieces a little (longer if they contain bones) until its browned off. Make up the stock and add a good pinch of the saffron stamens.

Paella made on the braai step by step

With coals hot enough for cooking, add water and rice in a cast iron pan - season with spice for rice and a pinch of salt. Cook and set aside..
In a separate cast iron pan or wok, pour some olive oil. Add onions, garlic and peppers and fry on 'til nicely browned. Slightly reduce the heat under the pan by scraping away some coals and add the seafood mix and mussels..
While the seafood simmers, add frozen peas and butter cubes into the mix and leave to cook..
Add the star anise, paprika, bouquet garni, chicken stock cubes and water to the cooking seafood and allow to simmer for about 10 minutes..
When you see that the seafood is nicely cooked, add the cooked rice and mix well. Remember to remove the bouquet garni bundle and star anise before mixing. For a final creamy touch, add the cream cheese and dried basil to the mixture..
The dish is best enjoyed hot, garnish with citrus fruit and microherbs..

The lightweight but thick aluminium non-stick coated pan is easy to use and clean. Stainless steel handles allow for easy handling. Except the seafood one that's made -yes!- with onion and garlic! plus the seafood, the other two only have green flat beans, white broad beans, saffron, sweet paprika, and the only. Paella, no matter how you make it, is always a bit time consuming but in the end, it's certainly worth it. After marinating my chicken, I cut the chorizo into bite size pieces and browned.