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

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Valentine's Day gift guide 2016

Valentine's Day doesn't have to mean red satin or teddy bears holding love hearts. Romance should be creative, after all. Here are 23 alternatives across food, travel, design and fashion that are bound to make your Valentine smile.

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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×