Seafood samp paella
Ingredients
2 cups samp, soaked overnight
8 cups water
3 tbsp butter
1 onion, chopped
2 cloves garlic, crushed
4 large brown mushrooms, sliced
1 green pepper, diced
3 tbsp oil
12 medium prawns, peeled and cleaned
200g calamari rings
200g hake steaks (or any firm-fleshed fish)
12 cherry tomatoes
Salt and pepper
Cooking Instructions
- 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.
About the Author
Nthabiseng Ramaboa has lived many lives – in business, fashion and now, food. Her credentials include, but are not limited to, partnerships with brands such as Fatti’s & Moni’s, Nespresso and Le Creuset; she is also AEG’s national ambassador and most recently Chef Nti was the South African ambassador for BBC’s Lifestyle Channel. Chef Nti became a household name when hosting The Perfect Ace – a cooking show on etv. In 2014 she began a new career in the culinary industry, starting with a year of food research in Los Angeles. This inspired real, genuine love and passion for both homecooked meals and fine-dining experiences. Chef Nti is a restauranteur, food and beverage product developer, entrepreneur and fashion designer. Fast-forward to 2019 and Chef Nti speaks to a few hundred -thousand fans online and is the proud owner of her very own restaurant, Taste Kitchen; located in Joburg’s Maboneng Precinct. Taste Kitchen hosts intimate, bespoke events showcasing Chef Nti’s take on traditional African meals.
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