Paella South African Style Version 1 (With Boerewors)
Paella South African Style Version 1
This South African style paella always began with the sound of boerewors hitting the pan — that familiar sizzle that made the whole kitchen feel alive. The spices warmed, the peppers softened, and the rice slowly drew in all the colour and flavour like it had been waiting for it. By the time the wors pieces settled back into the pan, the dish looked bold and generous, the kind of meal that naturally gathered people around the table. It carried the spirit of paella, yes, but with a proudly local soul that tasted like home.
Ingredients
- 700 g chicken white meat (breast/thigh)
- 6 strips bacon
- 1 large onion, chopped
- 5 tbsp oil
- 2 cups uncooked rice
- 425 g can whole peeled tomatoes
- 1 chicken stock cube, dissolved
- 0.5 tsp turmeric
- 1 garlic clove, crushed
- Salt and black pepper
- 1 sweet pepper, chopped
- 300 g peas
- 200 g white fish, in pieces
- 250 g boerewors (or pork sausages), sliced
Method
- Fry the onion, chicken, boerewors and bacon in a large heavy pot until browned.
- Add the rice, canned tomatoes, dissolved stock cube, turmeric, garlic, salt and pepper.
- Add 5 cups of boiling water.
- Cook until the rice is tender.
- Add the peas, sweet pepper, fish and boerewors.
- Simmer a further 10-15 minutes until everything is heated through and fully cooked before serving.