Try this angelfish paella with smokey red peppers
You could go for the stock-standard snoek or yellowtail on the braai. Nothing wrong with that. Then again, you could also up the ante by trying out this insanely flavoursome angelfish paella in a skillet … We’ll just leave this here.
Smokey angelfish paella
- Place 4 red peppers directly over medium coals and turn every few minutes until they are evenly charred. Transfer the peppers to a bowl, cover with clingwrap and set aside to steam.
- Heat 4 tablespoons olive oil in a large paella pan or cast-iron pan on a braai grid over medium coals.
- Add 300 g roughly chopped leeks, 2 chopped shallots and 6 chopped cloves of garlic and cook for 5 minutes, or until soft and translucent.
- Add 700 g Arborio risotto rice and stir to coat in the mixture.
- Cook for 1 minute, stirring. Add ½ cup white wine and cook for 5 minutes, or until most of the liquid has evaporated.
- Stir in 3 tablespoons smoked paprika, 1 tablespoon chilli flakes and ½ teaspoon saffron soaked in a cup of water (include the soaked saffron water).
- Next, add 1 can of tomato purée and 2 cups good quality chicken stock. The liquid should just cover the rice – add a little water if necessary.
- Season and simmer for 15 minutes, stirring occasionally.
- Take 600 g angelfish, remove the skin, slice in pieces if necessary and add to the paella.
- Ensure most of the fish is covered by the risotto. Cook for 5 minutes, or until the fish flakes apart.
- Remove the red peppers from the bowl and gently rub off the charred skins.
- Tear the peppers into the paella and season with extra salt if necessary.
- Squeeze over the juice of 2 lemons and enjoy! (Serves 4)