Paella Potjie

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
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1 kg kingklip fillets, cut in strips
400 g frozen prawns
500 g pork, cubed
5 chicken thighs, halved
60 ml cooking oil
3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 large onion, chopped
1 litre boiling water
5 ml saffron
4 bay leaves
2 chicken stock cubes
500 g uncooked rice
Salt and pepper to taste
250 g frozen green peas
Juice of 1 lemon


  • Heat the oil in the pot.
  • Lightly brown the pepper, onion, pork and chicken.
  • Cover and simmer slowly for an hour or until the meat is nearly done.
  • Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
  • Place the fish and prawns on top of the meat, followed by the rice and peas.
  • Season with salt and pepper to taste.
  • Add the saffron water little by little as the rice boils dry.
  • 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.
  • Add the lemon juice just before serving and stir well.
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