Seafood samp paella
A South African twist on a classic, done so deliciously well.
- 2 cup Samp - soaked overnight
- 8 cup water
- 3 Tbs butter
- 1 onion - chopped
- 2 cloves garlic - crushed
- 4 large brown mushrooms - sliced
- 1 green pepper - diced
- 3 Tbs oil
- 12 medium prawns - peeled and cleaned
- 200 g calamari rings
- 200 g hake steaks or any firm-fleshed fish
- 12 cherry tomatoes
- salt - to taste
- pepper - to taste
Cook the samp in salted boiling water until cooked through and very soft (about 2 hours). Keep replenishing the water so that the samp does not burn.
In a large, heavy-based frying pan or wok, melt the butter, add the onion and garlic, and sauté until transparent. Add the mushrooms and green pepper. Cook until soft.
In another frying pan, heat the oil and add the prawns, calamari and hake. Fry gently until cooked, about 10 minutes.
Add the seafood to the vegetable mixture and toss lightly. Add the cooked samp and cherry tomatoes, and mix carefully. Season to taste with salt and pepper, and serve warm.
For added colour and flavour, add 1 tbsp tomato paste to the pan in step 2
Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.