Recipe Credit Naslie Khan @HalaalAsianDelights

Seafood paella is a truly spectacular dish originating from Spain, it should traditionally include a variety of fish and shellfish which would vary from region to region!

Creating a seafood paella in a flat cast-iron potjie is a delightful twist, combining the rich flavours of traditional paella with the unique slow-cooking method of potjiekos.

I love using Arborio (Risotto) rice – Arborio rice is an Italian short-grain rice.

You may use basmati rice & add chicken as well as chorizo to your pot.

INGREDIETS

• 750g mixed seafood (such as prawns, mussels, calamari, and fish fillets)
• OR
• 3 fillets (about 100g each) kingklip or hake, skinned and cut into large chunks
• 10-12 prawns, defrosted and deveined
• 1 packet (about 450g) fresh mussels, cleaned
• 2 cups Arborio (Risotto) rice
• 2 onions, finely chopped
• 1 red or green chilli, seeded & chopped
• 4 cloves garlic, minced
• 2 red bell pepper, sliced
• 2 yellow bell pepper, sliced
• 2 large tomato, diced
• 2 teaspoon smoked paprika
• 2 teaspoon Robertson Spice for fish
• 2 teaspoon saffron threads
• 2 teaspoon dried thyme
• 2 teaspoon dried oregano
• 4 cups fish or seafood stock (1L)
• 1 cup chicken stock
• Olive oil
• Salt and pepper to taste
• 1 Tbsp sugar
• 60ml Juice & grated peel of lemon
• Fresh parsley, chopped, for garnish (3 Tbsp)
• Lemon wedges for serving

METHOD

Set up your cast iron pot over hot coals or a fire, ensure you have a stable and even heat source.

• Heat a bit of olive oil in the potjie and sauté the chopped onion until softened. Add minced garlic & chilli and cook until fragrant.
• Add paprika & Spice for Fish, fry for 1 minute (releasing yummy aromas)
• Add chicken stock & simmer for 3 mins
• Add sliced red and yellow bell peppers to the pot and sauté until they start to soften.
• Add diced tomatoes & sugar cook for 2 minutes.
• Add Arborio rice to the pot, stirring to coat the rice with the flavours.
• Add saffron threads, dried thyme, and dried oregano.
• Pour the fish or seafood broth over the ingredients
• Nestle the succulent Prawns, Shelled Mussels & Kingklip into the pot, arranging it evenly.
• Season with salt and pepper to taste. Allow the seafood to simmer over medium-low heat, ensuring even distribution of heat.
• Add more coals if needed. Cook for about 20-25 minutes or until the rice is tender and the seafood is cooked through.
• Ensure that the rice is cooked through, and the liquid has been absorbed.
• Remove from heat, season and stir through lemon juice and peel, and garnish with parsley.
• Serve with lemon wedges on the side.

Adjust the quantities and types of seafood & spice based on your preferences and the size of your potjie.

The slow-cooking method enhances the flavours, resulting in a delicious and Savoury dish.