The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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
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 8 people

Featured in

Dec 2012

You might also like...

Steamed black mussels with tomato sofrito and chorizo

recipes

Seafood paella with alioli

Salt cod pintxos with romesco

recipes

Ensaimada

Membrillo and aged Manchego

recipes

Chorizo, broad beans and Manchego

Zucchini pa amb tomaquet

recipes

conversion tool

 
get the latest news

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

×