GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fisherman’s rice with shellfish and Tio Pepe

You'll need

50 ml olive oil 100 gm pipis and clams, soaked 8 baby calamari, cleaned and cut into rings, tentacles reserved 8 medium green prawns, peeled, cleaned, tails intact 50 ml palomino fino sherry, such as Tio Pepe (see note) 6 garlic cloves, finely chopped 2 tbsp flat-leaf parsley, finely chopped 400 gm bomba rice (see note) 1 litre (4 cups) fish stock (see white beans with clams and albariño wine) 1 pinch of Spanish saffron threads   Sofrito 60 ml (¼ cup) olive oil 25 gm pancetta, finely chopped 4 garlic cloves, finely chopped 1 fresh bay leaf 1 thyme sprig ¼ onion, finely chopped ¼ each of green and red capsicum, seeds removed, finely chopped 1 very ripe tomato, finely chopped


  • 01
  • For sofrito, heat oil in a saucepan. Add pancetta, garlic and herbs and stir over low heat until soft (2 minutes). Add onion and cook until soft (5-10 minutes). Add capsicum and cook until soft (5-10 minutes). Add tomato and cook until soft (5-10 minutes). Season to taste and set aside.
  • 02
  • Meanwhile, heat oil in a wide saucepan, add seafood, stir for 1-2 minutes over high heat, deglaze pan with sherry. Stir through garlic and parsley, season to taste, set aside.
  • 03
  • Heat 80ml sofrito in a casserole over medium heat (freeze any remaining sofrito for another use). Stir through rice, then add fish stock and stir for 30 seconds. Add saffron, season to taste, then stir occasionally over low heat until rice is al dente (15-20 minutes). Add shellfish and serve immediately.
Note Palomino fino is a dry sherry available from select bottleshops. Bomba rice is a short-grain rice from the Calasparra region, available from If unavailable, substitute with another short-grain rice.

This is the quintessential fisherman's meal - simple onions, capsicums, tomatoes and flavours of the sea.

At A Glance

  • Serves 6 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.