Risotto Paella with Beer

WHAT YOU NEED

(Feeds 6)

Put your potjie or pan on flames and, once it’s hot, add the olive oil, onion and pork rashers. Fry until the onion is translucent.
Add the chicken and season generously with Jan Braai Original Salt. Let the chicken fry, cook and brown for a few minutes.
Add the garlic, paprika, chilli powder and tomato paste. Toss around for a minute.
Now add the cup of risotto rice and stir that in.
Add the tinned tomatoes and beer. Also add the concentrated chicken stock sachet or block and mix that in and stir and fry for about 1 minute.
Add all of the beer. Put the lid on the potjie and let it simmer for 30 minutes until the rice is almost cooked. Lift the lid occasionally to stir. If you’re doing it in an open pan without a lid, no problem. Scrape the rice loose from the bottom every few minutes and continue to add more water until the rice is almost done. To be clear: in an open pan you will need more water than what I specified in the list of ingredients.
After 30 minutes add the peas and stir that in. If at any stage it looks too dry and wants to burn, add a little beer.
Garnish with lemon wedges and parsley and serve.