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Paella with Boerewors


  • 250-500 g thick boerewors
  • 4 chicken thighs
  • 4 drumsticks
  • olive oil
  • 375 ml short grain rice rinsed
  • 10 ml turmeric
  • pinch salt
  • 1 green pepper cut in 0,5 cm strips
  • 1 yellow pepper cut in 0,5 cm strips
  • 1 large onion cut in rings
  • 4 cloves garlic crushed
  • 2 large tomatoes peeled and chopped
  • 375 ml garden peas fresh or frozen
  • sea salt and black pepper freshly ground
  • parsley and chives chopped


  • Heat oil in a large skillet
  • Pan-fry wors over medium heat
  • Remove and keep warm
  • Repeat with chicken pieces
  • Cut wors in pieces of ± 5 cm
  • Sauté pepper strips, onion rings and garlic until translucent
  • Mix with rice, turmeric and salt and boil rice as usual until soft, but firm
  • Turn rice mixture into skillet, add tomatoes, peas, wors chunks and chicken pieces
  • Season with salt and pepper
  • Heat
  • Sprinkle with parsley and chives and serve hot with crusty bread


You can add cooked prawns, mussels, chunks of white fish, olives and piquanté peppers to the paella.