SEAFOOD PAELLA WITH JONATHAN BOYNTON-LEE

Fashionistas are masters of creating a mood, vibe & story with clothing and accessories. They create much more than fashion, they create components of the lifestyle brand they envision. Their visions extend to how they live, where they vacation, how they set their table and what they eat.

Less than three years in the limelight and Jonathan Boynton-Lee is already an SA Style award winner, 4 time You Spectacular Award nominee (winning this year for Favourite TV presenter and Sexiest Man), Cosmopolitan’s sexiest man 2014, 2015 ANN7 South African of the Year nominee (trendsetting celebrity), and after winning last season’s Strictly come dancing, the first person in the world to win two prime time reality shows. He is best known as a Top Billing presenter, and has travelled the world and shared the screen with the likes of Richard Branson, Michael Buble, Channing Tatum, Harry Styles, Bruce Willis, Cameron Diaz, Peter Jackson, Emily Blunt, Idris Elba, and Ana Wintour, to name a few.  The former catalogue and runway model is also an award winning and multi-talented filmmaker.

SEAFOOD PAELLA

 

 “Seafood has always been my dad’s favourite, now mine too. Whenever I have it, I think of him or send him a picture.” -Jonathan Boynton-Lee

Robertson's recipe… 25 min cooking time, 15 min preparation time. Serves 6 – 8

Ingredients

•             75 ml Olive Oil

•             1 Small Onion finely chopped

•             2-3 Cloves Garlic crushed

•             2 Skinless Chicken Breasts cut in large chunks

•             1 Green Pepper sliced

•             1 Red Pepper sliced

•             15 ml Robertsons Portuguese Chicken Seasoning

•             1 x 410 g Tin Tomatoes

•             10 ml Sugar

•             500 ml Long Grain Rice

•             6 cups Water

•             1 Chicken Stock Cube

•             5 ml Robertsons Turmeric

•             12 Large Mussels (in shells)

•             2 Fillets of White Fish such as hake or kingklip

•             300 g Prawns peeled and veins removed

Instructions

1. Sauté onion and garlic in olive oil until the onion begins to become transparent. 

2. Add chicken and peppers and Robertsons Portuguese Chicken Seasoning cook stirring for a minute. 

3. Add tomatoes and sugar and bring to the boil, simmer uncovered until almost all the liquid has evaporated.

4. Stir in rice, water, stock cube, and Robertsons Turmeric. Stir until boiling and then simmer covered for 

about 10 -15 minutes. Stir in mussels, top with fish and prawns.

5. Cover and simmer for about 5 minutes or until fish and prawns are cooked. Gently stir the fish and prawns through the rice and serve.