Samp paella

Name: Samp paella
Yield: 2 servings
Cuisine: African
Ingredients: 100.00 g samp; 45.00 ml butter; 1.00 onion chopped; 4.00 mushrooms finely chopped; 1.00 green pepper; 200.00 ml wine white; 3.00 mussels; oil for frying; 6.00 prawns deveined, shelled; 100.00 g kingklip diced; 6.00 cherry tomatoes

2 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

100.00 g	samp
45.00 ml	butter
1.00	onion — chopped
4.00	mushrooms — finely chopped
1.00	green pepper
200.00 ml	wine — white
3.00	mussels
	oil — for frying
6.00	prawns — deveined, shelled
100.00 g	kingklip — diced
6.00	cherry tomatoes

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Method:

Boil samp until soft. Do not stir to make mush. Rinse and set aside.
Melt butter and fry onions and mushrooms, add pepper and sauté until soft.
Bring wine to the boil, add mussels, simmer for one minute.
Heat oil and fry remaining fish.
Add onion mixture to fish, add samp, stir lightly and add cherry tomatoes.
TO SERVE: Place samp (without cherry tomatoes) in a mould. Leave for about 15 minutes.
Turn out onto a warm serving plate, garnish with mussels, cherry tomatoes and prawns.