GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Chicken sandwiches

Whether it’s sesame-crumbed katsu in a brioche bun or a classic hotel-style club, we've found recipes that'll turn the classic sandwich filler into something rather special for lunch.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Greek Easter bread Tsoureki

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.

Rice with chicken and runner beans (Arroz de perol)


You'll need

1.6 kg chicken or rabbit, cut into 12 pieces 80 ml (1/3 cup) olive oil onions, finely chopped 1 red capsicum, finely chopped 1 green capsicum, finely chopped 5 tomatoes, peeled and finely chopped 100 ml dry white wine 1.5 litres (6 cups) hot chicken stock 200 gm runner beans, cut into 3cm pieces 300 gm Calasparra rice (see note) 4 cloves garlic ¼ tsp saffron threads ½ tsp sweet Spanish paprika ½ tsp thyme leaves ½ tsp black peppercorns

Method

  • 01
  • Thoroughly season chicken or rabbit pieces with fine sea salt and freshly ground black pepper. Heat olive oil in a perol (see note) or large heavy-based casserole, add chicken pieces and brown for 4 minutes on each side, then remove and cover with foil. Add onion to perol and cook for 10 minutes or until soft but not coloured, then add capsicum and cook for 10 minutes or until soft. Add tomato and cook for another 15 minutes. (This is called sofrito; cooking it slowly and gently for a long time intensifies the flavour and is the key to all good Spanish rice dishes.)
  • 02
  • Add wine, bring to the boil, then add hot stock and reserved chicken, increase heat to medium, bring to the boil, then reduce heat to low and simmer for 40 minutes or until stock has reduced by about a third. Add beans and rice and stir through.
  • 03
  • Meanwhile, combine garlic, saffron, paprika, thyme and peppercorns in a mortar and, using a pestle, pound until well crushed. Add a few tablespoons of hot liquid from the perol and mix well, then add spice mixture to the perol and stir to combine. Bring to the boil, then simmer for 15-20 minutes or until rice is just tender and chicken is well cooked. Remove from heat, stand for 10 minutes, then serve.

Note Calasparra rice is grown in the village of the same name in the Murcia region of Spain. The plump, round grain absorbs three times its quantity in liquid, but it is not creamy so the grains remain firm. A perol is a traditional Spanish pan with deep sides and rounded edges, available from Spanish delicatessens and specialist cookware stores.


"Traditionally, most rice dishes, including paella, are cooked by men. When we were visiting my aunt Carmen in Córdoba she took us up to the hills with her boyfriend Isidro. It's fascinating to watch the ritual that the male chef makes of cooking. I suppose it's half to do with putting on a show and half a way to remember what comes next. Isidro made a little fire and let it burn down, adjusting the wood and eventually the coals. He carefully browned the rabbit pieces, slowly made the sofrito in a perol and, with understated flair, half dropped/half flung the rice into the pan like a peasant farmer broadcasting seed. Waiting for a meal to cook in the open air only intensifies one's hunger and this rich, vibrant, creamy perol with chunks of browned meat and flashes of green beans was one of the best I've ever had." - Frank Camorra, MoVida

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

Featured in

Oct 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×