Thursday, 10 May 2012

Paella Pot

60 ml Cooking oil
3 Red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 Large onion, chopped
500g Pork, cubed
5 Chicken thighs, halved
1 litre boiling water
5 ml saffron
4 Bay leaves
2 Chicken stock cubes
1 kg Kingklip fillets, cut in strips
400g Frozen prawns
500g Uncooked rice
Salt and pepper to taste
250g Frozen green peas
Juice of 1 lemon

. Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken.
2. Cover and simmer slowly for a hour or until the meat is nearly done.
3. Add the saffron, bay leaves and chicken stock cubes to the boiling water and set
4. Place the fish and prawns on top of the meat, followed by the rice and peas.
5. Season with salt and pepper to taste. Add the saffron water little by little as the rice
    boils dry.
6. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly
    boiled away.

Paella should be loose and the rice should not be soggy. Simmer slowly to prevent rice
from burning.
Add the lemon juice just before serving and stir well.