Barramundi, Chorizo and Artichoke Paella

 

INGREDIENTS

  • 300g arborio rice or paella rice

  • 1 brown onion

  • 3 cloves of garlic

  • 120g chorizo

  • 400g barramundi

  • 1 pinch saffron

  • 1 punnet of cherry truss tomatoes

  • 1 Tbsp sherry vinegar

  • ½ bunch kale

  • 1 Tbsp tomato paste

  • 1 jar artichoke

  • 600g chicken or veg stock

 

METHOD

  1. Preheat the oven to 180°C

  2. Prep all your ingredients: finely dice the onion and garlic; remove the skin and dice the barramundi in small cubes, slice the chorizo and artichokes.

  3. In a paella pan, on high heat, drizzle olive oil, add the chorizo and sauté for 3 min. Add the onions and garlic and cook for another 5 min. Add the rice and sauté for 2min, then add the stock and stir frequently. Season with salt and pepper and add the saffron, tomato paste, barramundi, artichokes and keep stirring until half of the liquid has evaporated. Flatten the rice by shaking the pan and cover with foil, place in the oven, and cook for 15 min.

  4. Meanwhile, place the tomatoes on a baking tray lined with baking paper, drizzle olive oil and season with salt and pepper, place in the oven and let cook for 10 to 15 min until soft.

  5. Pick the kale, removing the very thick stems, and sauté with olive oil in a hot frying pan for a few minutes. Season and serve with roasted tomatoes.

  6. Remove paella from the oven, drizzle the sherry vinegar and some olive oil and garnish with some fresh herbs.