Seafood samp paella

4 servings Prep: 15 mins
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A South African twist on a classic, done so deliciously well.

By Food24 September 13 2019
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Ingredients (14)

2 cup samp — soaked overnight
8 cup water
3 butter
1 onion — chopped
2 garlic — cloves, crushed
1 green pepper — cubed
4 brown mushrooms — sliced
3 oil
12 prawns — peeled and cleaned
200 g calamari rings
200 g hake steaks
12 cherry tomatoes
salt — to taste
pepper — to taste
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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.Seafood Samp paella

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