In the pan, sauté on a medium low heat the chorizo slices, chilli, garlic, onion and peppers with the canola oil.
Once sweated down, add the sliced chicken thigh, mixing well. Once cooked through add the dry ground spices and the saffron, gently roast through. Add the Bomba rice, staring well to coat all the rice evenly in the spiced oil.
Add the prawn cutlets, seal off in the pan. Once every thing is sealed off, add 1/2 of the chicken stock, mixing evenly through the rice.
Turn up the heat to medium high and bring to a rapid simmer, cook like this for 10 mins, staring regular to ensure it doesn’t burn under the high heat.
Reduce to a low simmer, don’t stir any more as you want to now form a crust on the base of the pan. Push the Barramundi cube evenly spread through the pan, skin side up, allowing to gently poach in the pan.
At this point you will be ready to add another 200-300ml of the hot chicken stock, pouring evenly into the mix. After 5 mins, push the mussels into the cooking rice mix, hinge end of the shell first, spaced evenly through the dish, allowing to steam open in the stock.
Allow to cook for a further 8-10 mins, checking the rice, adding more stock to the mix as required and reduced. When the rice is cooked when its grains are soft and with no bite or crunch, but still firm enough that the rice still holding together.
When at this point, don’t add any more stock, but sprinkle the pease evenly over the top of the rice, allowing to cook in the heat, whilst still being firm and bright green.
Gently with a spoon, fluff up the rice, but cautious no to scrap the crust away from the bottom. Squeeze the juice of a lemon over the top, and season. Serve and eat immediately.
For yourself, a friend who’s had a ‘bad isolation day’, a hot (virtual) date, a work colleague or even a friendly neighbour. Buying a voucher for a future meal could help save your favourite restaurant/café/bar/pub/winery/hotel TODAY. It’ll also give you something to look forward to in the post-isolation era.
3. Use #TakeawayForWA and share how YOU are supporting the local industry
Just ordered? Share a photo of your takeaway meals on Instagram and #TakeawayForWA.
Remember to tag the local WA restaurant you ordered your meal from, then share across your network, encouraging others to do the same.
Let’s work together to support local businesses and the WA hospitality industry.
Memories are the currency of summer, and making good ones is a whole lot easier when the list you’re working with is a “no-miss” affair. From wineries and air-borne adventures, to water exploration, fashion, biking and food, this ultimate summer bucket list has got you covered. Read on for Gourmet Escape’s top 15 favourites for the ultimate summer bucket list.
Establish a historical connection on a unique Margaret River town-based walking food tour.
Continue the nautical theme with a chartered boat tour that’ll take you on a tour of our pristine waters.
Match your fresh-caught fish with a glass of Margaret River region chardonnay. Take your pick! There are ample award-winning winesto choose from.
From here, make the five-minute drive to Cape Mentelle and its open-air evening cinema, replete with a glass of Margaret River’s finest from the on-site bar.
Head to Meelup– one of the region’s many perfect picnic spots. It’s calm, protected and excellent for swimming, paddle-boarding, or skurfing.
Take your new perspective on a walk of the Cape to Cape track and see the region’s wild landscape with fresh eyes.
Meet the producers at a range ofmarketsthat run year ‘round and give locals and visitors the opportunity to buy directly from growers and local artisans – including the award-winning Margaret River Farmer’s Market.
Beer lovers can happily also find their own brand of heaven. Tour a few of the region’s incredible craft breweries. You’ll also find a range of local brews at Settler’s Tavern, where you’re coldie will pair brilliantly with the State’s best steak sandwich.
Finish your holidays with a true wind down at any of these spa retreats.