It’s all about delicious, wholesome food at affordable prices at Nic van Wyk’s restaurant, Bistro 13. “Many local restaurants have moved towards fine dining but I prefer to stay true to my roots and cook in a more traditional way – simple, but flavoursome food,” says chef Nic van Wyk.
Try Nic’s Bistro-style Paella recipe…
- ½ red pepper
- ½ onion
- 2 cloves garlic
- 1 very ripe tomato
- 1 tsp tomato paste
- 150ml olive oil
- pinch sugar
- salt and pepper
- splash of red-wine vinegar
- dash of smoked paprika
- 10 mussels in their shells
- splash of white wine
- 100g cleaned Patagonian
- calamari, cut into rings
- 8 prawns cleaned and cut in half
- 100g firm white fish cut into small cubes
- 60g cooking chorizo, chopped in blocks
- 30g peas
- 1 cup basmati rice
- canola oil for frying
- chives to garish
- For the sauce, blend the red pepper, onion, garlic, tomato and tomato paste into a purée. Place in a sauce pot, adding the olive oil, sugar, salt and pepper, red-wine vinegar and smoked paprika. Cook on low heat for 30 minutes then blend until smooth.
- For the seafood rice, steam the mussels in a splash of white wine, and they will open once cooked. Remove from shells, strain and keep the liquid. Fry off the chorizo until crispy, blanch the peas and set aside. Cook the rice until al dente.
- Put a splash of oil into a hot pan big enough to fit all the seafood. Cook for about 2 minutes until just cooked, deglaze with mussel stock kept from cooking the mussels. Add some sauce and the cooked basmati rice, and warm in the pan. Add more sauce if needed. You want it moist, but not drenched in sauce. Remove and serve garnished with chorizo, peas and chives.
Wine suggestion: Infiniti Brut 2008 Stellenbosch Vineyards