Paella – Poem and recipes
Paella – Bush Tucker at it’s best
by Jayne Travers-Drapes
There once was a fella
Out bush who liked Paella
“Bush Tucker at its best,”
He hollered at his guest.
A kookaburra branch on high
Who scoffed then laughed a sigh.
Was he an Aussie? Bush Tucker? Not quite
So he’d let him know – set him right.
“Paella it’s Spanish, even I know,”
Cacked Kooka but the man, though
Knew too well that he would cook
Up a storm of Paella – whatever it took.
So with pan asizzle with beans
Adding variety of tomato and greens
Then onion, garlic, saffron or turmeric
His herb basket swayed – t’was atmospheric.
Paella Bush Tucker with beef or emu,
Barramundi, mushrooms, almost a stew.
Whack in some Macadamias then add rice
Let it dissolve, mmm and smell the spice.
This fella’s Bush Tucker Paella – great dish
Was more than he could even wish.
So, here are some recipes, maybe two
He wants to share – just with you.
Kooka cries, “Pah/EH/yah pah/EH/yah
Great with a little te – quil – a
Paella – smells the best
Maybe I’ll eat the rest”.
- 2 tbs olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 pinch each turmeric to colour the rice
- 1 chilli, chopped, optional
- ½ tsp paprika
- 1 lemon, zest and juice
- 1 cup Aborio or medium grain rice
- ½ cup white or red wine
- 2 ripe tomatoes
- 300ml vegetable stock, or water but pre-heat
- Vegetables such as marinated artichokes/green beans/asparagus or bean of your choice
- If you wish some meat try the Chorizo sausage
- Chopped flat-leaf parsley, to garnish
- Use a wide pan and only have ingredients thinly spread about 3 to 4cm. Heat oil in a large frypan over medium heat. Add onion, garlic, turmeric and chilli, taste and add salt and pepper and stir for 5 minute. Add the paprika and lemon zest , the rice, the wine, tomatoes and hot stock, stirring to combine.
- Bring to a simmer, stirring. Cover and Reduce heat simmering 8 minutes until rice is just cooked. Then add vegetables combine softly. Continue cooking covered for another 8 minutes. To serve leave in pan and garnish with parsley.
- 8 pieces of fish such as Barramundi or white fish fillets, shop into pieces
- 8 scallops
- 8 large prawns
- 10 mussels, de bearded
- 2 tbs Absolute Tomato Puree (Harvest Hub on special)
- 80g parmesan cheese (Harvest Hub)
- 2 shallots, chopped into 4 cm pieces
- 60g butter
- 1 lemon zest, grated (keep lemon juice)
- 300g of Arborio or medium grain rice
- 20g Paprika, smoky
- 1 tbs tumeric
- 1 litre fish stock
- 50ml white wine
- 15ml olive oil
- Salt to taste
- Use as wide a saucepan as possible and put in only an amount 5cm high. Use two pans if necessary. This distributes the heat and prevents it from burning. Though your aim is to get a crust on the bottom of the Paella.
- In the pan heat butter and olive oil adding shallots and paprika on low heat; then add rice to the pan cooking until translucent around 12 minutes. Then add the white wine, tomato puree, then the fish stock and cook slowly. Taste for adding any salt.
- On a separate BBQ plate add a little oil then cook snapper and prawns or if you have a Weber as this makes the seafood smoky flavoured. Only cook 2 thirds as it will continue to cook once off stove.
- Now add the seafood to the rice adding lemon zest and juice. Lightly turn without disturbing the crusty base.
- To serve - grated parmesan cheese over top and leave in pan.
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