ON TODAY’S SHOW

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines

Fighting Gully Road Sangiovese

Savaterre Frere Cadet Chardonnay

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Caro has a Book: Enter Ghost by Isabella Hammad

SCREEN: Corrie has a Screen: The Taste of Things

Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a recipe:     Marcus’s Amazing Paella:

Paella for the Travellers Golfers (easily fed 8 hungry golfers)

1kg of Arborio rice

2lt chicken stock

500ml fish stock

3 tbs smoked paprika

Good squeeze of Harissa paste (to taste)

Pinch of saffron threads (steep in 100mls of hot water)

10 Artichoke hearts – halved

2 red peppers blackened – deseeded and cut into strips

4 cloves garlic – crushed

4 onions – diced

1 Atlantic salmon fillet (large)- cubed

12 large green prawns - peeled

12 Calamari rings

12 mussels

4 chicken thighs – cubed

2 chorizo sausages – 1cm diced

500g frozen peas

Lots of EVO

Method

1.       Cover the paella pan with a thin film of EVO

2.       Brown chicken pieces and set aside

3.       Add some more EVO add garlic and onions, lightly brown

4.       Add more EVO, enough to ensure that all the rice will get coated.

5.       Add rice and stir to coat completely with oil

6.       Add chicken and fish stock

7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine

8.       Return chicken to pan

9.       From here on its all about presentation

10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.

11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.

12.  Add mussels towards the end of the cook as they only need a few minutes.

Notes:

1.       Use the best quality arborio rice you can find

2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.

3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.

4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.

5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.

DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars

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Thank you Red Energy, Prince Winestore and Cobram Olive Oil