Visit Port Lincoln Accommodation Blog

Find out the best of what our destination has to offer.

Paddock Paella

by Chef Karen Johnston of Minniribbie Paddock

A wonderful dish making the most of our local produce and seafood. Minniribbie Paddock Beef Sausages, Eyre Peninsula Blue Mussles and Spencer Gulf Prawns are combined to make this popular dish.

Serves: 6- 8

Ingredients:
4- 6 Minniribbie Paddock "Country Kicker" beef sausages (cut in 1cm thin pieces)
16 live Eyre Peninsula Blue Mussels (de-bearded)
6- 8 free- range chicken thighs
16 green Spencer Gulf Prawns (peeled and deveined)
2 large chopped onions
4 large garlic cloves
1 handful of green beans chopped
1 cup of frozen peas
2 red capsicums (halved, deseeded, grilled, peeled and sliced)
1 small chilli, roughly chopped
1/2 teaspoon saffron threads
2 tablespoons hot water
350g short- medium grain rice
6 tablespoons of olive oil
1 teaspoon mild or hot Spanish paprika, to taste
1.5 litres of either fish stock, chicken stock or vegetable stock
Salt and pepper
Cup of freshly chopped parsley to garnish

Method:
Place rice in sieve and rinse until it runs clear. Put the saffron and hot water in a bowl, allowing time for it to infuse. Discard any mussels with broken shells.Heat half the oil in a paella pan or ovenproof casserole dish. Cook the chicken over a medium- high heat. frequently turning until golden. Transfer to a bowl. Add the 'Country Kicker" pieces to the pan and cook until beginning to crisp. Remove, add to the chicken. Heat the remaining oil in the pan, cook the onions, stirring frequently for two minutes, then add the garlic, chilli and paprika, and cook for a further three minutes. Add to this the drained rice, beans and peas. Stir until coated in oil. Return the chicken, sausages and any juices to the pan. Stir in the stock, and saffron and it's soaking liquid. Salt and pepper to taste and bring to the boil, stirring constantly. Reduce the heat to low. Let simmer uncovered, without stirring, for 15 mins or until the rice is almost tender. Arrange the mussels, prawns and red capsicums on top, cover and simmer without stirring until the prawns turn pink and the mussels open. Discard any mussels that remain closed.Sprinkle with parsley and serve!

The best local drop match:Boston Bay Shiraz

#visitportlincolnaccommodation #paddockpaella #karenjohnston #wonderfuldish #localproduce #seafood #minniribbiepaddock #eyrepeninsulabluemussels #spencergulfprawns #tryitthisweekend #bostonbayshiraz #eyrepeninsulaculinaryguide #seeportlincoln #eyrepeninsula #seafoodfrontier @eyrepeninsula #seesouthaustralia #seethebestofportlincoln #seethebestofsouthaustralia

Info & photos: The Eyre Peninsula Culinary Adventure Guide- Australia's Seafood Frontier- http://culinaryguide.exploreeyrepeninsula.com.au

Rate this blog entry:
Seared Sashimi Tuna
Oysters 2 Ways

Related Posts

Recent Authors

Kirby
51 post(s)
"..."
Di
3 post(s)
"..."

Archives