Paella Potjie
Experience the ultimate outdoor cooking adventure with this vibrant and flavor-packed Paella Potjie—a delightful fusion of Spanish paella and South African potjie traditions. Cooked in a traditional cast iron potjie pot over an open flame, this recipe combines tender chicken, smoky chorizo, succulent shrimp, and briny mussels with saffron-infused rice and a colorful array of vegetables. Each bite bursts with the bold flavors of smoked paprika, garlic, and fresh parsley, enhanced by the distinctive allure of saffron. Perfect for sharing, this one-pot communal meal is ideal for outdoor gatherings, as it brings people together to savor the rich, slow-cooked flavors of a classic dish with a rustic twist. Serve with fresh lemon wedges for a zesty finish, and enjoy this hearty paella-inspired masterpiece in the great outdoors.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 large garlic cloves, minced
- 500 grams chicken thigh fillets, cut into bite-sized chunks
- 1 teaspoon smoked paprika
- 0.5 teaspoons saffron threads, soaked in 2 tablespoons of warm water
- 1.5 cups long-grain rice (preferably paella or arborio rice)
- 4 cups chicken stock
- 200 grams chorizo sausage, sliced
- 250 grams raw shrimp, peeled and deveined
- 200 grams mussels, cleaned
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Prepare a steady fire or heat source outdoors and place the potjie pot over medium heat.
Add the olive oil to the potjie pot and allow it to heat. Once hot, sauté the onions, red and green bell peppers, and garlic until softened and fragrant, about 5-7 minutes.
Add the chicken thigh chunks to the pot and cook until browned on all sides, about 10 minutes. Stir occasionally to prevent sticking.
Sprinkle the smoked paprika and saffron (along with its soaking water) over the chicken and vegetables, then stir to coat evenly.
Add the rice to the pot and stir briefly to toast it slightly, about 2-3 minutes. This helps infuse the rice with the flavors of the dish.
Slowly pour in the chicken stock, then season with salt and pepper. Reduce the heat to low and allow the mixture to simmer gently without stirring.
After 20 minutes of simmering, add the chorizo slices, shrimp, mussels, and peas to the pot. Arrange them neatly on top, ensuring the seafood is partially submerged in the liquid.
Cover the potjie pot with its lid and let everything cook for an additional 20-25 minutes, or until the rice is tender, the mussels have opened, and the shrimp is pink and cooked through.
Once done, remove the pot from the heat and allow it to rest for 5 minutes with the lid on. Sprinkle chopped parsley over the top before serving.
Serve the Paella Potjie hot with lemon wedges on the side for squeezing over and enjoy this delightful fusion meal outdoors with friends and family!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
