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Sugo's version of Paella

The most popular dish at Sugo's; is the Paella which is a twist on the authentic Spanish paella. (The twist being they use aborio rice and pesto).
Sugo’s restaurant located in Hobart’s tourist precinct, Salamanca Square, is the lovechild of Maria DiNoia - self taught chef, wife and mother of two and business partner, Rebecca White.
Sugo has been operating for almost 4 years, its philosophy is to provide the best Italian influenced food - not the normal spag bol and Aussie supreme pizza variety, but one influenced by traditional techniques alongside great coffee and friendly service.
The food at Sugo’s is a fusion of Italian and modern Australian fare, and Maria uses as much fresh produce from her fathers garden as possible.


  • 2 cups Arborio rice

  • 6 cups good chicken stock

  • 2 Cloves crushed Garlic

  • 1 small chopped brown onion

  • 1 chicken breast with skin off cut into strips

  • 12 Prawns

  • 1 tablespoon baby capers

  • 0.5 Red chilli

  • 10 oven roasted Cherry Tomatoes

  • 1 cup Parmesan

  • 0.5 cup Pistou see below

  • Salt

  • Pepper

  • 1 bunch fresh Basil

  • Pistou

  • 0.5 cup Tomato Paste

  • 2 Whole skinned red capsicums

  • 4 Cloves crushed Garlic

  • 0.5 cup Parmesan

  • 1 bunch fresh Basil


  • 1.

    Bring to the boil 2 cups of chicken stock.

  • 2.

    Add onion and 1 clove of garlic.

  • 3.

    Place Arborio rice in an

  • 4.

    Oven tray and pour chicken stock over rice.

  • 5.

    Cover with foil and put into a hot oven, (200c), for 35 mins.

  • 6.

    Remove from oven, uncover and toss through ½ cup of parmesan cheese.

  • 7.

    Set aside.

  • 8.

    Cut chicken breast into strips and pan fry with 1 clove of crushed garlic and a chilli.

  • 9.

    Add prawns and pan fry until almost cooked through.

  • 10.

    Add 2 cups of chicken stock and bring to the boil.

  • 11.

    Add rice, capers, cherry tomato's and continue cooking for about 2 minutes.

  • 12.

    Add chicken stock as needed to keep moist because the rice will continue to absorb the moisture.

  • 13.

    Add remaining parmesan cheese and cook through.

  • 14.

    Just before serving, add pistou and fresh chopped basil. Serve.

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