Paella made on the braai. 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. Anyone can braai wors and chops, but paella? Now there's some culinary imagination and flair.

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Ingredients of Paella made on the braai

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

It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish.

Paella made on the braai instructions

1. 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..
2. 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..
3. While the seafood simmers, add frozen peas and butter cubes into the mix and leave to cook..
4. Add the star anise, paprika, bouquet garni, chicken stock cubes and water to the cooking seafood and allow to simmer for about 10 minutes..
5. 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..
6. The dish is best enjoyed hot, garnish with citrus fruit and microherbs..

Use the shallowest, widest, heaviest skillet or pan available. This creates a large surface from which the water evaporates while cooking the rice, and the heaviness means even heat distribution throughout the rice. Made from aluminium, lightweight, durable no rust, packs up into a bag. Paella is a Spanish dish that is typically made with rice, saffron, chicken, seafood. It's cooked low and slow in a large pan so that the flavors of the dish can really come together.