1/4 cup cooking oil 

 3 red sweet peppers ( seeded and cut in strips) 

 1 large onions, chopped 

 450g  pork, cubed 

 5 chicken thighs, halved 

 4 cups boiling water 

 1 teaspoon saffron 

 4 bay leaves 

 2 chicken stock cubes 

 900g  kingklip or white perch fillets, cut in strips 

 340g prawns, frozen 

 450g  rice, uncooked 

 salt and pepper 

 230g  frozen green peas 

 1 lemons, juice of 

 

Directions:

 

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.