Contributor
Oct 9, 20231 min
For Sunday lunch I made seafood paella to honour two Warrior Queens who left this earthly realm one day apart, Karima Brown and Ma Evelyn.
For Sunday lunch I made seafood paella to honour two Warrior Queens who left this earthly realm one day apart, Karima Brown and Ma Evelyn.
Verna Stuurman
2 medium-sized red onions
4 cloves of garlic, chopped
2 cm-piece fresh ginger, chopped
1 star aniseed
2 cinnamon sticks
2 bay leaves
½ tsp aniseed
½ tsp oregano
salt pepper to taste
¼ red pepper, chopped
800 g seafood mix
800 g mussel meat
500 g prawn tails
16 crayfish tails, cooked
250 g whole kernels
peas (optional)
baby carrots (optional)
3 cups rice (add 1 tsp turmeric, 2 tsp sugar and 1 tbsp olive oil while cooking)
Sauté the onion, garlic, ginger, red pepper and all spices and herbs in a little olive oil.
Add the seafood except the cooked crayfish tails, and cook for 10 minutes over medium heat.
Add the kernels and cook for a further 5 minutes. Finally, add the crayfish tails.
Mix the rice and seafood layer by layer in a serving dish.
Garnish with Italian parsley or dhanya.