AuthorJan BouwerA hearty South African-style paella combining smoky biltong, sweet dried figs, and colorful peppers with rice, all slow-cooked to perfection in a cast iron pot.
Chop the onion and fresh garlic into pieces (not too finely)
Cut the peppers into long strips
Cut the figs into smaller pieces
Willie used a cast iron pot for this dish
Heat a bit of oil in the pot
Fry the onion, garlic and peppers until translucent and slightly browned
Crumble the stock blocks into a cup of warm water and let dissolve – set aside
Add the paprika when the onions are translucent
Note: the mixture tends to burn, so stir after adding the paprika
Now add the raw rice
Add the figs, biltong, mushrooms, and finally the water with dissolved stock blocks
Add salt and pepper to taste – note: the stock blocks already contain salt, so use accordingly
Put the lid on
Cook for 40-50 minutes
Tip: start on high heat and then gradually lower it to slow cook until done
Ingredients
Directions
Chop the onion and fresh garlic into pieces (not too finely)
Cut the peppers into long strips
Cut the figs into smaller pieces
Willie used a cast iron pot for this dish
Heat a bit of oil in the pot
Fry the onion, garlic and peppers until translucent and slightly browned
Crumble the stock blocks into a cup of warm water and let dissolve – set aside
Add the paprika when the onions are translucent
Note: the mixture tends to burn, so stir after adding the paprika
Now add the raw rice
Add the figs, biltong, mushrooms, and finally the water with dissolved stock blocks
Add salt and pepper to taste – note: the stock blocks already contain salt, so use accordingly
Put the lid on
Cook for 40-50 minutes
Tip: start on high heat and then gradually lower it to slow cook until done
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