Coastal Pork and Seafood Potjie
This flavorful Paella Potjie blends tender pork and succulent chicken with fresh fish and prawns, creating a vibrant dish that's perfect for gatherings. Layered with saffron-infused rice and bright green peas, this hearty one-pot meal is a delightful twist on traditional paella. Serve with lemon for an added zing!
ingredients
- 1/4 cup cooking oil
- 3 red sweet peppers, seeded and cut into strips
- 1 large onion, chopped
- 1 lb pork, cubed
- 5 chicken thighs, halved
- 4 cups boiling water
- 1 teaspoon saffron
- 4 bay leaves
- 2 chicken stock cubes
- 2 lbs kingklip or white perch fillets, cut into strips
- 12 ounces frozen prawns
- 1 lb rice, uncooked
- Salt and pepper to taste
- 8 ounces frozen green peas
- Juice of 1 lemon
steps
- 1.
Heat the oil in a pot, then add the red sweet peppers, onion, pork, and chicken. Sauté until lightly browned.
- 2.
Cover the pot and simmer slowly for about an hour, or until the meat is nearly done.
- 3.
In a separate bowl, combine the boiling water with saffron, bay leaves, and chicken stock cubes. Set aside.
- 4.
Layer the fish and prawns on top of the meat, followed by the uncooked rice and frozen peas. Season generously with salt and pepper.
- 5.
Gradually add the saffron-infused water, allowing the rice to absorb the liquid as it simmers.
- 6.
Continue to simmer gently until the rice is cooked and all the liquid is nearly absorbed. The paella should retain a loose consistency.
- 7.
Just before serving, mix in the fresh lemon juice to brighten the flavors.
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