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21-04-2021
Column: Food for Thought - PAELLA
Column: Food for Thought - PAELLA
There seems to be a lot of confusion around this dish. It has the reputation on being difficult to make and if you start adding prawns and mussels, then getting the cooking times right is critical, but this chicken and chorizo one-pot wonder is super simple, and one pot means less washing up.
I’ve used my Creole mix in here as it adds a lovely depth of heat and smokey paprika, perfect for the rich chorizo. Shop around for the most authentic chorizo you can find as it will make a huge difference to the end result.
When I was 24, I went to work in the Whitsundays on a small island called South Molle. It was a small resort of about 50 guests; I was employed as the sous chef. The head chef was a Spaniard, and it was here that I learnt how to make paella for the first time.
One day I was whipping up some cream when I heard a faint call for help. I stopped whisking and strained my ears. "Someone help please,” came the faint call again, so I rushed towards the voice and there at the back screen door, hunched over,

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