Three great recipes for rugby players

Cook these mouth-watering, healthy dishes, brought to you by Sea Harvest every week.


Many believe that paella happened almost by accident. After royal banquets, the Spanish kings’ servants would mix the left-overs in large pots and take them home. The name paella, it is said, originates from the Arab word 'baqiyah' meaning left-overs.

Today, paella is made all over the world, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that turns the rice a wonderful golden colour is an essential part of the dish. Beautiful!

Serves 4-6

2 tbsp (30ml) olive oil
1 large red bell pepper
1 large onion
3 garlic cloves
1 litre (1,000ml) fish or chicken stock
800g prawns, shell-on and deveined
250g mussels, half shelled
500g firm white fish
250g calamari rings
2 cups (500ml) medium grain rice
2 tomatoes, peeled, deseed and diced
Pinch saffron threads
¼ tsp (1.25ml) smoked paprika
1 cup (250ml) frozen peas

1. Heat a typical paella pan and sauté onion and garlic in olive oil until translucent.
2. Add red peppers and sauté further for 5 minutes.
3. Soak saffron threads in 1 cup of the stock and set aside.
4. Add tomatoes, smoked paprika and rice to the pan and sauté until the rice is coated in the olive oil.
5. Add the cup of saffron infused stock to the rice mixture and allow to simmer. Reduce heat to medium low, cooking uncovered without stirring for 10 minutes, or until the stock has been absorbed.
6. Add prawns, calamari rings, mussels and peas to the rice and cover with a fitted lid.
7. Cook for a further 10 to 20 minutes or until the mussels and calamari are cooked and prawns have turned an orange-pink colour.
8. Lightly season with salt and black pepper.

Note: Remember to drain the seafood well after it is thawed to prevent too much water from sitting in the pan. Rather add tablespoonfuls of the fish stock as required.

Crumbed calamari tacos with a herbed tomato and chili salad

Serves 4

400kg Sea Harvest Crumbed Calamari Rings
1 red onion – Finely sliced Chinese style
250g baby rosa or cherry tomatoes
Large handful of coriander – roughly torn
2 large serrano chillies – thinly sliced
3 large spring onions – sliced thinly on the diagonal
120g baby corn – thinly sliced
4 limes
20ml sugar
8 taco shells
Canola oil – for frying
Freshly ground black pepper
Extra limes – to garnish

1. Preheat a deep fryer to 180°C or fill a medium sized pot 2/3 full of canola oil.
2. Fry the calamari rings until golden, remove and drain over paper toweling. Season with salt and freshly cracked black pepper and drizzle a small amount of lime juice from 2 limes over each piece. Continue frying until all the calamari is cooked.
3. Combine the red onion, tomatoes, coriander, chilli, spring onion, baby corn, juice of 2 limes and sugar and mix well. Season with salt and freshly cracked black pepper.
4. Build the each taco with a few calamari rings and filled with the salad. Continue until all the tacos are built then serve immediately.

Stir fry with egg noodles, mange tout, red pepper, baby corn and a ginger and soy glaze

Serves: 6

800g Sea Harvest Prawn Tails
2 large red onions – sliced Chinese style
140g mange tout – sliced in half on the diagonal
2 large red peppers – core removed and cut into strips
200g baby corn – split in half on the diagonal
2 large garlic cloves – crushed
7.5ml freshly grated ginger
1 chili – finely chopped
25ml sweet Indonesian soy sauce
15ml soy sauce
4 limes
5ml sesame oil
170g fine egg noodles
Canola oil – for frying
Freshly cracked black pepper
Sprinkling of black sesame seeds – for garnish

1. Heat a large wok or frying pan over a high heat and fry the prawn tails in a small amount of canola oil until golden on each side. Fry in batches if need be. Remove from the pan and set aside.
2. Fry each of the vegetables in a small amount of canola oil for 2 minutes separately.
3. Place the egg noodles in a pot of boiling water and cook for 4 minutes. Drain in a colander, rinse with cold water and set aside.
4. Combine the garlic, ginger, chilli, sweet soy sauce, soy sauce, juice of 2 lime and sesame oil. Add all the ingredients into the wok and add the sauce and toss for 6 minutes. Remove from the wok, season with salt and freshly cracked black pepper. Slice the remaining limes and serve alongside the stir fry.

Post by

Simon Borchardt