South african almost paella

The classic Spanish rice dish gets an easy local twist.

As the weather warms up, this easy recipe is the one we’ll be making all season

• COOKING TIME: 45mins
• SERVES: 4

Ingredients

• 
  1 Tbsp oil
• 
  1 onion, chopped
• 
  3 robot peppers (green, red and yellow), deseeded and sliced
• 
  2 cloves garlic, chopped
• 
  1 Tbsp smoked paprika
• 
  1 tsp ground coriander
• 
  1½ cups risotto/arborio rice or white rice
• 
  3½ cups beef stock
• 
  1 can (400g) corn kernels, drained 1 coil
• 
  (500g) boerewors
• 
  ½ punnet (10g) fresh parsley, chopped

Instructions

1. Heat oil in a large pan and stir-fry onion and peppers until soft. 
2. Add garlic and fry for a minute. 
3. Stir in paprika, ground coriander and rice, and fry for a minute. 
4. Pour in beef stock and corn kernels, and leave to simmer for 15–20 minutes, until rice is tender and the liquid has been absorbed. Do not stir while it’s cooking. 
5. Braai (or fry) boerewors to your liking and slice into rounds. 
6. Toss boerewors through paella and serve with a scattering of fresh parsley.