Join Pitso live at 11am on Monday, 20th April to get a step by step video instruction on how to make this recipe.
Flora Recipe: Seafood Paella

Flora Recipe: Seafood Paella

Join Pitso live at 11am on Monday, 20th April to get a step by step video instruction on how to make this recipe.


  1. 45ml (3 tbsp) Flora Regular
  2. 2 Onions, Chopped
  3. 1 Red Pepper, Diced
  4. 1 Garlic Clove, Chopped
  5. 10ml (2 tsp) Paprika
  6. 1 x 400g Can Whole Peeled Tomatoes
  7. 500ml (2 cups) Rice
  8. 5ml (1tsp) Turmeric
  9. 750ml (3cups) Chicken Stock
  10. 1kg Mussels, Scrubbed
  11. 300g Paella Seafood Mix


  1. Heat the Flora Regular in a large pan over medium-high heat. Fry the onions, red pepper, garlic and paprika for 5 minutes or until golden brown.
  2. Add the whole peeled tomatoes. Squash the tomatoes fine with a fork. Add the rice and stir through.
  3. Combine the turmeric with the chicken stock in a jug. Pour little by little while simmering the rice until the stock is absorbed, keep adding the stock until all the stock is absorbed and the rice is almost cooked. Season with salt and ground pepper.
  4. Add the mussels and seafood. Place a lid on the pan and leave to steam for 5-10 minutes or until the mussels are opened and cooked and the seafood is cooked. Sprinkle with chopped parsley and serve with lemon wedges.

During the lockdown, it seems like mealtime is all the time. Is your menu starting to bore you? Well, Chef Pitso Chauke has some fresh ideas on what to prepare while staying safe indoors.

More lockdown recipes are available on
Flora Chef: Pitso Chauke

Pitso Chauke is a Cape Town Based restauranteur and an entrepreneur at heart. He is originally from Limpopo is a small town known as Malamulele.

Having grown from a family which is female dominant, Pitso was spoiled by his siblings. His mother, sisters would cook for everyone. Culturally No man would cook for females.

That changed when he moved to Durban to study Marketing. He had to cook for himself now that he was not in the presence of his family. He never took notes and that made him start from scratch. He had to start with cooking pilchard tinned fish. Unbeknown to him that his interest of cooking had just begun.

2009 he went to Cape Town to look for a job and got a job at the South African Police services. He worked as a detective for almost ten years. His passion for cooking never died so when he learnt that African cuisine was neglected in Cape Town, He started what is known now as Pitsoskitchen.

A restaurant, a market stall, a brand and a story that brought pride to African cuisine.