Seafood paella
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Seafood paella

Recipe By Mogau Seshoene
Photographs By Craig Fraser


2 Tbsp olive oil
1 onion, finely chopped
1 red pepper, seeded and julienned (cut into strips)
2 carrots, peeled and julienned
2 cloves garlic, crushed
2 tomatoes, skinned and finely chopped
4 tsp lemon and herb spice
2 ½ cups long-grain rice
1 kg mixed seafood (fish, prawns, calamari and mussels)
2 – 3 Tbsp fresh coriander or parsley, chopped
Salt and freshly ground black pepper
Fresh lemons or limes, cut into wedges

Cooking Instructions

  1. Heat olive oil in a large pan and fry onion, red peppers and carrots over a low heat for two minutes. Add garlic, tomatoes and spice, and fry for 3 minutes. Tip in the rice and stir, making sure it is well coated. Add about 800 ml water and bring to the boil. Simmer for 10 minutes.
  2. Add seafood and coriander or parsley, and stir well. Cover and simmer for a further 10 – 15 minutes. Add a little water if it gets too dry.
  3. The dish is ready once the mussels open and the rice is tender. Season with salt, pepper and extra coriander or parsley.
  4. Serve with wedges of lemon or lime.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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