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https://www.lifestylefood.com.au/recipes/18693/winter-paella

LifestyleFOOD.com.au

Winter Paella

Try this delicious River Cottage Australia recipe from the show!

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Ingredients

  • 300g medium grain rice

  • 800ml chicken stock

  • 80ml dry white wine

  • 60ml olive oil

  • 2 confit rabbit legs, shredded (See Confit recipe below)

  • 200gr confit octopus, chopped roughly (See Confit recipe below)

  • 12 saffron strands, pre-soaked in water overnight

  • 12 snow peas, halved

  • 1 medium onion, diced

  • 6 cloves of garlic, chopped

  • 1 x 4cm sprig of rosemary

  • 1 small bay leaf

  • 12 fresh mussels

  • 50g bacon, chopped finely

  • 1 heaped tspn smoked paprika

  • 250g white fish fillets (such as flathead)

  • 6 baby leeks

  • 6 spring onions

  • Chopped parsley and lemon wedges to serve

Method

  • 1.

    Heat your paella dish on the stove and add olive oil.

  • 2.

     Add the baby leeks and spring onions and cook until slightly browned. Set aside. 

  • 3.

     Put the bacon in the paella dish and fry to release some of the fat. Add the onions, frying until soften, then add the garlic.

  • 4.

     Add the rosemary, bay leaves, smoked paprika and white wine, cooking to evaporate the alcohol.

  • 5.

     Add the stock and pre-soaked saffron and bring to the boil. Pour the rice into the pan, stirring to distribute ingredients. Do not stir again.

  • 6.

     Sprinkle the rabbit Confit over the top of the paella. 

  • 7.

     Reduce the heat to medium and cook until the rice starts to show through the stock. Be mindful to not let the rice burn on the bottom. If you feel (or smell!) this is happening lower heat immediately. You want to get a crust of “toasted” rice on the bottom but not burnt rice.

  • 8.

     Add the mussels, fish fillets, octopus Confit and snow peas.

  • 9.

     When the stock has all but disappeared (just a little bubbling through the rice) check the rice and if it’s done turn off heat and cover.  Leave for 5-10 minutes before serving.

  • 10.

     Garnish with parsley, leeks and spring onions and serve with lemon wedges. 

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