Celebrate World Paella Day with a dish that’s as vibrant as it is comforting. Here’s a take on a fresh, zesty and zingy paella with Leopard’s Leap’s paella with prawns, hake, yoghurt and fresh basil—bringing a lighter, brighter twist to the classic. It’s the kind of meal made for sharing, whether you’re hosting a crowd or simply leaning into a slow, celebratory dinner at home.
Paella with Prawns, Hake, Yoghurt and Fresh Basil
Serves 6
Ingredients
3 Tblsp Olive oil blend
2 White onion, finely chopped
2 Red peppers, cleaned and finely chopped
3 cloves Garlic, cleaned and thinly sliced
2 Tblsp Paprika
100g Tomato paste
4 Tblsp Red wine
2 Red chillies, thinly sliced
3 cups Arborio rice
6 cups Fish stock
450 g Hake, cut into 3cm thick strips
450 g Prawns, cleaned
4 Tblsp Double thick yoghurt
20 g Fresh basil
2 tsp Sea salt
1/4 tsp Freshly cracked black pepper
Method
- Preheat the oven to 200 °C.
- In a large, deep frying pan on the stovetop, heat the oil over medium to high heat.
- Sauté the onions and red °peppers until soft.
- Add the sliced garlic, chillies, paprika, tomato paste, sea salt and freshly cracked black pepper and sauté for 5 minutes.
- Deglaze with the red wine and allow the red wine to cook out for 2 minutes.
- Add the Arborio rice and mix well with the onion mixture, sauté for 2 minutes.
- Add the fish stock and evenly spread the rice out in the pan.
- Allow to cook for 15 – 20 minutes.
- Nestle in the hake and prawns.
- Transfer the pan to the preheated oven and bake for 8 – 10 minutes until the rice has slightly browned.
- Remove from the oven and dollop the double-thick yoghurt all over the paella.
- Garnish with the fresh basil leaves and serve.
Remember to open a bottle of Culinaria Pinot Noir Chardonnay!
Recipe and image provided by Leopard’s Leap.
