Slow-cooked arborio rice, laced with onions, garlic, and chorizo slices. Served with a beautiful golden basa fillet. Finished off with a carrot ribbon salad and sprinkled with parsley & feta. Curtains up!
Quick Basa Paella
Quick Basa Paella
with sliced chorizo, Danish-style feta & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Arborio Rice
- Basa Fillet
- Basa Fillets
- Carrot
- Chorizo Slices
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Danish-style Feta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Seafood Rub
- Onion
- Onions
- Red Wine Vinegar
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
LET’S GET GOING
Boil a full kettle. Dilute the stock with 350ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, add the diced onions, the chorizo slices, the grated garlic and ½ of the seafood rub. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Stir through the arborio rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomato. Slowly pour in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer for 15-20 minutes until the rice is al dente and all the stock has been absorbed.
ALMOST THERE
Once the paella is cooked, season with salt and pepper. Remove from the heat and cover with tinfoil and let the paella steam for 5-8 minutes.
CARROT TOSS-UP
In a salad bowl, add the carrot ribbons, vinegar, a drizzle of oil and some seasoning. Toss until fully combined.
SPANISH BASA
Pat the basa dry with some paper towel. Coat in the remaining seafood rub, a drizzle of oil and some seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden.
INDULGE
Dish up the paella and top with the golden basa. Serve the carrot salad on the side and crumble over the feta. Garnish with the chopped parsley. Enjoy, Chef!
Vegetable Stock - 5ml
Onion - 1
Chorizo Slices - 30g
Garlic Clove - 1
NOMU Seafood Rub - 10ml
Arborio Rice - 100ml
Cooked Chopped Tomatoes - 100g
Carrot - 120g
Red Wine Vinegar - 15ml
Basa Fillet - 1
Danish-style Feta - 40g
Fresh Parsley - 4g
LET’S GET GOING
Boil a full kettle. Dilute the stock with 750ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, add the diced onions, the chorizo slices, the grated garlic and ½ of the seafood rub. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Stir through the arborio rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomato. Slowly pour in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer for 15-20 minutes until the rice is al dente and all the stock has been absorbed.
ALMOST THERE
Once the paella is cooked, season with salt and pepper. Remove from the heat and cover with tinfoil and let the paella steam for 5-8 minutes.
CARROT TOSS-UP
In a salad bowl, add the carrot ribbons, vinegar, a drizzle of oil and some seasoning. Toss until fully combined.
SPANISH BASA
Pat the basa dry with some paper towel. Coat in the remaining seafood rub, a drizzle of oil and some seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden.
INDULGE
Dish up the paella and top with the golden basa. Serve the carrot salad on the side and crumble over the feta. Garnish with the chopped parsley. Enjoy, Chef!
Vegetable Stock - 10ml
Onion - 1
Chorizo Slices - 60g
Garlic Cloves - 2
NOMU Seafood Rub - 20ml
Arborio Rice - 200ml
Cooked Chopped Tomato - 200g
Carrot - 240g
Red Wine Vinegar - 30ml
Basa Fillets - 2
Danish-style Feta - 80g
Fresh Parsley - 8g
LET’S GET GOING
Boil a full kettle. Dilute the stock with 900ml of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, add the diced onions, the chorizo slices, the grated garlic and ½ of the seafood rub. Fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the arborio rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomato. Slowly pour in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer for 20-25 minutes until the rice is al dente and all the stock has been absorbed.
ALMOST THERE
Once the paella is cooked, season with salt and pepper. Remove from the heat and cover with tinfoil and let the paella steam for 5-8 minutes.
CARROT TOSS-UP
In a salad bowl, add the carrot ribbons, vinegar, a drizzle of oil and some seasoning. Toss until fully combined.
SPANISH BASA
Pat the basa dry with some paper towel. Coat in the remaining seafood rub, a drizzle of oil and some seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches.
INDULGE
Dish up the paella and top with the golden basa. Serve the carrot salad on the side and crumble over the feta. Garnish with the chopped parsley. Enjoy, Chef!
Vegetable Stock - 15ml
Onions - 2
Chorizo Slices - 90g
Garlic Cloves - 3
NOMU Seafood Rub - 30ml
Arborio Rice - 300ml
Cooked Chopped Tomato - 300g
Carrot - 360g
Red Wine Vinegar - 45ml
Basa fillets - 3
Danish-style Feta - 120g
Fresh Parsley - 12g
LET’S GET GOING
Boil a full kettle. Dilute the stock with 1.2L of boiling water and set aside. Place a pan, large enough for the paella, over a medium heat with a drizzle of oil. When hot, add the diced onions, the chorizo slices, the grated garlic and ½ of the seafood rub. Fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the arborio rice for 1-2 minutes until fully combined. Mix through the cooked chopped tomato. Slowly pour in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer for 20-25 minutes until the rice is al dente and all the stock has been absorbed.
ALMOST THERE
Once the paella is cooked, season with salt and pepper. Remove from the heat and cover with tinfoil and let the paella steam for 5-8 minutes.
CARROT TOSS-UP
In a salad bowl, add the carrot ribbons, vinegar, a drizzle of oil and some seasoning. Toss until fully combined.
SPANISH BASA
Pat the basa dry with some paper towel. Coat in the remaining seafood rub, a drizzle of oil and some seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches.
INDULGE
Dish up the paella and top with the golden basa. Serve the carrot salad on the side and crumble over the feta. Garnish with the chopped parsley. Enjoy, Chef!
Vegetable Stock - 20ml
Onions - 2
Chorizo Slices - 120g
Garlic Cloves - 4
NOMU Seafood Rub - 40ml
Arborio Rice - 400ml
Cooked Chopped Tomato - 400g
Carrot - 480g
Red Wine Vinegar - 60ml
Basa Fillets - 4
Danish-style Feta - 160g
Fresh Parsley - 15g
Woolies Products in this dish
