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08
Aug
Seafood Paella

Seafood Paella Pot

Ingredients

  • 60 ml Cooking oil
  • 3 Red peppers, sliced
  • 1 Large onion, chopped
  • 500 g pork, cubed
  • 5 Chicken thighs, halved
  • 1 L Boiling water
  • 5 ml Saffron (optional)
  • 4 Bay leaves
  • 2 Blocks chicken stock
  • 1 kg Kingklip fillets, cut into pieces
  • 400 g Frozen prawns
  • 500 g Mussels
  • 500 g Calamari
  • 500 g Crabsticks
  • 500 g Uncooked rice
  • 250 g Frozen peas
  • Juice of 1 lemon
  • Salt and pepper to taste

 

Method

  1. Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
  2. Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
  3. Mix the saffron, bay leaves and chicken stock in the water and stand one side.
  4. Pack the seafood on top of the meat, then the rice and finally the peas. Flavour with salt and pepper.
  5. Pour the saffron water little by little as the rice cooks dry
  6. Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
  7. Pour the lemon juice over just before serving and stir well.

 

TIPs

  • A #3 pot is recommended, Serves 8
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