This recipe came about with thanks to my die-hard, thrill seeking obsession for motorbikes… sounds strange right? I had the luxury of attending the 2017 MotoGP at Phillip Island this year, where my only concern was not about the weather or wearing an old plastic Telecom Poncho (another story for another time) – but was entirely about whether I would be able to eat anything on the day. This anxiety stems from asking for the hundredth time “have you got anything gluten and lactose or dairy free”, feeling like a burden on the poor waitress or waiter and the often unfortunate reply. HOWEVER, I was delighted, shocked and thrilled to discover that just about every cuisine was served, food truck and tents galore with smells to drive your senses wild to hunger! Including the one and only, Paella truck that is branded in big bold writing GLUTEN & DAIRY FREE. This was just the icing on the cake for such an awesome day, even if my favourite childhood rider hadn’t placed, even if I had no interest in motorbikes, I’d go back just for the food – it was that good. And that’s what brings us here, I’ve been doing my research to create my own delicious, authentic as can be paella (despite the fact I don’t own a paella dish). Having devoured such a delicious dish, I wanted to make it for myself. Seeing so much food in such a big pan was daunting though, it looks like a tricky dish to make – but I kid you not, it’s so simple!
So on that note, I’ve spent the last couple of weeks researching how to make authentic as can be Paella. I’ve looked at how the Spanish create an onion jam like recipe, how the stock must be boiling and why, how to release the flavours of saffron to their fullest and how to get all the flavours into every single bite. On the back of that research, I’ve formed my recipe – step by step, with as little time required in the kitchen as possible and as authentic as I can possible make it.
Enjoy. xx
700g chicken breast |
180g cooking chorizo |
300g Calrose rice (medium grain rice) |
1 large red capsicum |
1 large green capsicum |
1.5 cups fresh or frozen peas |
800ml boiling chicken stock |
A pinch of saffron threads |
2 tsp. (approx.) paprika |
¾ c dry white wine |
1 tbsp. olive oil |
2 bay leaves |
6 thyme sprigs tied together |
1 large tomato |
1 tsp. chilli flakes |
1 large red onion |
1 tbsp. tomato paste |
2 garlic cloves, minced |
Fresh cracked pepper and salt |
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