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Virtual wine tasting, local wagyu and a timely paella recipe…suppliers adapt to covid19

Regular contributor and WA Food Ambassador Don Hancey invites a smorgasbord of local suppliers to Saturday Nights, bringing brave new adaptions as local producers weather the economic storm induced by Covid 19.

Contributors:

Peter Gilmour of Irongate Wagyu – irongatewagyu.com

Neil Wodcke of Your Shout Liquor- for more information on virtual wine tasting sessions, email: neilwodcke@optusnet.com.au

Damien Norvilas of Loafers Artisan – loafersartisan.com.au

 

In the crusade to shop local, Don’s also kindly included a recipe for seafood Paella, so treat yourself while supporting the local seafood industry:

WA SEAFOOD PAELLA USING LESSER KNOWN FISH SPECIES
Serves 4

Ingredients:
300gm of either trevally, mullet, mangrove jack, cobia, or pearl perch diced
8 king, tiger or banana prawns (raw), head and shell on
600gm WA mussels
2 onions peeled and finely chopped
500gm Arborio rice
2 ltr chicken stock
2 gm saffron
4 tomatoes seeded and chopped
200gm chorizo sausage thinly sliced
200gm peas (can be frozen)
2 roasted red capsicums
100ml WA olive oil
2 tbsp chopped parsley
Method:
• Pre heat oven to 175 degrees
• In a heavy based pan sweat off onion and chorizo sausage with olive oil
• Add Arborio rice and gently cook until golden brown
• Add tomato and cook for a further minute
• Add 1 ltr of chicken stock and the saffron
• Finish by adding the fresh seafood, bigger pieces first
• Season with western salt and cracked pepper
• Add capsicums and peas
• Top up with stock until the stock is a finger’s width above the rice
• Place in a preheated oven for 20 – 30 minutes or until rice is cooked through
• To serve take out of the oven and drizzle with a little olive oil and fresh
chopped parsley

RECIPE PREPARED BY DON HANCEY
WA FOOD AMBASSADOR

 

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