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.
Whether you’re on the hunt for a romantic winery dinner celebrating cucina Italiano, a fun family weekend complete with top-notch food and tunes, a legendary beachside barbeque on Castle Rock Beach, or an eight-course dinner prepared for you by the chef from the World’s Best Restaurant, there’s something for everyone at Western Australia Gourmet Escape.
This year’s Gourmet Escape is a 10-day celebration, taking place across three regions in Western Australia – the Swan Valley, Margaret River and Perth.
Not sure what to book? While there are more than 50 events on the program, here are a few hot tips and highlights to get those mouths watering.
Gourmet Feast in the Valley (Swan Valley): The ultimate celebration of food, friends, family and music, this weekend-long event – featuring a range of culinary heavyweights – is a celebration of everything Gourmet Escape stands for.
Gourmet Village (Margaret River): With new experiences, fresh producers and the hottest talent in town, this year’s Margaret River festival hub at Leeuwin Estate Winery is a weekend-long celebration that’s not to be missed.
Westpac Gourmet Beach BBQ (Margaret River): From a world-class waterside setting, this signature festival redefines the ‘beachside barbeque’, with a chef line-up including David Chang of Momofuku, Monty Koludrovic from Bondi Icebergs Dining Room & Bar, and renowned West Australian firestarters, Kenny McHardy, Scott Bridger and Brenton Pyke.
Sunset Beats & Bites (Margaret River): Combining waterside wining and dining from two of Perth’s favourite wood-fired restaurants with alfresco tables and West Australian hospitality, this sunset event is not to be missed.
Safari Club Cookout (Margaret River): Come together in a secret woodland hideaway for the ultimate theatrical, moveable feast that celebrates the flavours of Thailand, India and Australia.
This year, the dancefloor will also be heating up, with the addition of an exciting music program that features chart-topping headliners The Rubens, fresh off their European tour, and indie star, singer-songwriter Fergus James, at the new Gourmet Feast in the Valley event in the Swan Valley.