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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Party paella


"To me, paella is great for feeding a lot of people easily. It's the best one-pot dish in the world, and you can feed up to 500 people if your pan is big enough," says Frank Camorra. "Twelve people is not that difficult, and six is a cinch. This is a paella that's quite simple to make, but it's a crowd-pleaser, especially over Christmas. You can buy specially made large gas-ring burners in Spanish delicatessens for the big paella pans, but a barbecue flat grill is the next best thing, so buy a pan that fits it snugly. Or you can put it on top of your stove over all your burners. The problem with this method is that you've got to move it around a little bit and the edges cook more than the middle. It works, but it takes a bit more care and you've got to watch it. Or if you're a total expert, you can of course do it over a fire - different woods, and some vines at the start to get it nice and hot."

You'll need

1 chicken (about 1.2kg) 5 ripe vine-ripened tomatoes 100 ml extra-virgin olive oil 450 gm cleaned calamari, cut into 3cm pieces 3 large onions, coarsely chopped 4 garlic cloves, finely chopped Good pinch of saffron threads 4 fresh bay leaves 500 gm each red and green capsicum, diced 135 ml fino Sherry 450 gm bomba rice (see note) 750 gm mussels, scrubbed, beards removed 800 gm vongole, soaked in cold salted water for 2 hours to remove grit, drained To serve: lemon wedges

Method

  • 01
  • Place chicken breast-side up on a board, slice down each side of the breasts, remove breasts and wings, then legs. Separate breasts from wings, cut breasts into three pieces, trim excess skin (discard) and set aside. Cut wing tips from wings (wing tips and carcass can be reserved to make stock), halve at the joint and set aside. Cut through leg joints to separate thighs from legs, trim bony ends from drumsticks, cut each drumstick in half through the bone and set aside. Cut thighs through the bone into thirds and set aside.
  • 02
  • Blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
  • 03
  • Heat 60ml oil in a 48cm-diameter paella pan over high heat, add calamari, season to taste and stir continuously until firm and caramelised (1½-2 minutes), transfer to a bowl with a slotted spoon, cover and set aside. Add chicken to pan, season to taste and stir continuously until lightly browned (3-4 minutes). Push the chicken to one side, reduce heat to low-medium, add onion, garlic, saffron, bay leaves and remaining oil, season with a little salt and stir continuously until onion is golden (4-5 minutes). Add capsicum and cook until soft and jammy (8-10 minutes), then mix chicken in.
  • 04
  • Drain all liquid from tomato and add to pan with fino, increase heat to medium-high, season to taste and cook, stirring occasionally and scraping base of pan, until any liquid is reduced and mixture looks like thick and chunky jam (15-20 minutes). Add 1.6 litres tap-hot water, stir to combine and bring to the simmer. Return calamari to pan and cook for 10 minutes, sprinkle in rice and stir through evenly. Continue cooking until rice starts to show, adding mussels and vongole after 12 minutes (15-20 minutes; do not stir again). Remove from heat, cover with 2 tea towels and set aside to steam (15 minutes). Serve hot with lemon wedges.

Note Bomba is a short-grain rice from the Calasparra region of Spain. It's available from select delicatessens; if it's unavailable, substitute another short-grain rice.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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