South Africa Recipes Recipes from South Africa South African Cuisine

Kingklip and Prawn Paella

This kingklip and prawn paella makes a lovely starter to the Christmas lunch or served as a meal on its own. Mussels and calamari make good additions to this paella as a variation, in which case you would marinate the mussels and calamari with the kingclip and prawns.


  • 1 kg rice, long grain uncooked
  • 1 kg kingclip fillet, cut into small pieces
  • 1 kg prawns, cut and deveined
  • 3 onions, thinly sliced
  • ¬†sunflower oil
  • 1¬† green pepper, seeded and chopped
  • 1¬† red pepper, seeded and chopped
  • 200 g button mushrooms, sliced
  • tobasco sauce
  • butter


  • 4 tbsp chilli sauce
  • 4 clove(s) garlic, crushed
  • 2 tsp masala
  • 1 tsp salt
  • 1 tsp tobasco sauce


  1. Cook the rice in salted boiling water until tender, about 20 minutes. Drain and set aside.
  2. Combine all the marinade ingredients and marinate the kingklip and prawns for about 30 minutes.
  3. Meanwhile, fry the onions in a little oil in a very deep frying pan or wok until golden brown.
  4. Add the peppers and fry for a further 10 minutes; add mushrooms and fry for a further 5 minutes.
  5. Remove from the pan and set aside.
  6. Add about 15 ml oil to the frying pan and transfer the marinated kingklip and prawn mixture to the frying pan and stir fry for 10 minutes, or until the prawns turn pink.
  7. Layer the ingredients in a large saucepan as follows, first, about one-third rice then half onion and mushroom mixture, then half kingklip and prawn mixture and sprinkle each layer with a few drops of tabasco sauce, season with salt and dot with butter.
  8. Continue this way until all ingredients have been used up.
  9. Steam the paella, covered, over a medium heat for 30 minutes. (Serves 10)

2 Responses to “Kingklip and Prawn Paella”

  1. Victoria Says:

    I think that it sounds good…I never even tried it though….

  2. Carl Says:

    This recipe is amazing. My friends and I really enjoyed it (I added calamari and mussels) and I am making it again.