eCook Meal
Quick Basa Paella
with sliced chorizo, Danish-style feta & fresh parsley
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.27
for 4 servings · R43.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Chorizo Slices
- Arborio Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quick Basa Paella?
The preparation time for Quick Basa Paella with sliced chorizo, Danish-style feta & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Quick Basa Paella with sliced chorizo, Danish-style feta & fresh parsley?
The total time required to make Quick Basa Paella with sliced chorizo, Danish-style feta & fresh parsley is between 45 and 65 minutes.
How many servings does Quick Basa Paella provide?
4 servings
What are the main ingredients in Quick Basa Paella?
Arborio Rice, Basa Fillet, Carrot, Chorizo Slices, Feta, Garlic, NOMU Seafood Rub, Onion, Parsley, Red Wine Vinegar, Tomato, Vegetable Stock
What is the nutritional information of Quick Basa Paella?
Calories: 876, Carbs: 103 grams, Fat: grams, Protein: 56.8 grams, Sugar: 19.2 grams, Salt: 2124 grams
How do I prepare Quick Basa Paella?
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. 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. 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!
What should be prepared from my kitchen to make Quick Basa Paella?
Arborio Rice, Basa Fillet, Carrot, Chorizo Slices, Feta, Garlic, NOMU Seafood Rub, Onion, Parsley, Red Wine Vinegar, Tomato, Vegetable Stock
How many calories does Quick Basa Paella have?
876 calories
How much fat content does Quick Basa Paella have?
grams