red sweet peppers
(seeded and cut in strips) or a 400g tin pimento
cut in strips
salt and pepper
frozen green peas
juice of a 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.