Recipe of the Month

Join the Fraser’s Chefs each month as they share the secrets behind creating one of their favourite dishes.

Paella

Serves 4

Ingredients

  • 2 cups Spanish rice (medium grain)  
  • 4 shallots, minced
  • 6 cloves garlic, minced
  • 3 medium tomatoes, minced
  • 1 kg chorizo (mild), sliced
  • 16 raw prawns, peeled & deveined
  • 2 chicken thighs boneless/skinless, medium dice
  • 1/2 cup olive oil
  • 1g Persian saffron
  • 2L chicken stock, hot
  • 2 tbsp smoked paprika
  • 2 tbsp ground cumin
  • salt & pepper to taste
  • 1/2 cup frozen peas
  • 10g fresh basil, chopped

 Method:

  • In a large pan heat half of the olive oil to a med/high heat. Add the chicken thighs. Sear off the thighs and set aside.
  • Place the pan back on the heat and add the rest of the olive oil.
  • Cook off the chorizo until golden brown.
  • Add the garlic, shallots and tomato and cook off for a few minutes to release the aromas.
  • Add the saffron to the stock and bring to a simmer, keeping it at almost a simmer.
  • Add the paprika and cumin with the chorizo mixture and sweat off for a couple of minutes.
  • Add the rice to the pan. Stirring it occasionally the heat will open the grain in the rice.
  • Add 1/3 of the liquid to the rice. Bring to a simmer and reduce heat to low. Placing a cover on the mixture.
  • Add the remaining liquid once the first amount is reduced. Stir occasionally and then keep covered.
  • Add the chicken and prawns when you have about 75% of liquid gone from rice.
  • Stir until cooked.
  • Fold in frozen peas very last minute to cook through.
  • Season.

Botanical Cafe Manager/Chef – Steve Protopapas

 

 

Past Recipes