Paella Potjie Recipes

PAELLA POTJIE

Paella Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too. Instructions for cooking in a crockpot are included.

Provided by Nyteglori

Categories Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup cooking oil
3 red sweet peppers (seeded and cut in 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 in strips
12 ounces prawns, frozen
1 lb rice, uncooked
salt and pepper
8 ounces frozen green peas
1 lemon, juice of

Steps:

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.
To cook in a crockpot cook on high as outlined above.

Nutrition Facts : Calories 951, Fat 31, SaturatedFat 7.4, Cholesterol 336.9, Sodium 984.7, Carbohydrate 80.5, Fiber 6, Sugar 7.3, Protein 81.4

PAELLA MASTER RECIPE

Paella Master Recipe image

The technique to paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want the bottom to brown if at all possible. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won't ruin the dish as long as you catch it in time.) That browned bottom is called socarrat, and should you achieve it, no one will say you've made arroz con cosas.

Provided by Mark Bittman

Categories dinner, main course

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 pound meat, like chicken thighs, chorizo, pork, etc. (optional)
Salt and pepper to taste
1 onion, chopped
1 bell pepper, minced
2 cups rice
1 pinch saffron
3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)
1/2 pound seafood, like shrimp, mussels, squid, etc. (optional)
1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

Steps:

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. When hot, add about 1/2 pound of meat (or a combination of meats), sprinkle with salt and pepper and cook until nicely browned. Add one chopped onion and some minced bell pepper at the same time if you like and cook until soft. (If you want a meatless paella, skip right to the onion.)
Add 2 cups rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice). Again, skip the seafood if you want vegetarian paella.
Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.
The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests - up to six - should fight over it.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 3 grams

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