Chorizo | Bunbury Farmers Market

Seafood Paella

Ingredients:
3 tablespoons olive oil
1 thinly sliced chorizo sausage
200g brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons sweet paprika
500g La Carreta Arroz Bomba Rice
6 roma tomatoes, chopped
½ teaspoon saffron, soaked in 1 tblspn water (optional)
1 red capsicum, peeled and thinly sliced
1.25L chicken stock
300g chopped green beans
1 kg Boston Bay Mussels
250gms Raw Shark Bay Prawn Meat
400gm Ling Fish
2 tablespoons chopped flat-leaf parsley
Ground black pepper and sea salt or flakes

Method:
Heat 2 tablespoons of the oil in a large paella pan over medium-high heat. Add the chorizo and cook, stirring occasional, for 6-7 minutes, until crisp. Reduce heat to medium and add the remaining oil to the pan. Add the onion and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes or until transparent. Add the garlic, paprika and cook, stirring for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, capsicum and stock. Bring to the boil and then reduce the heat to low, cook stirring occasionally, for 15-20 minutes until the rice is tender. Add the beans and seafood and cook for another 10 minutes or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened at this time). Stir through the parsley and season to taste with salt and pepper.

Serves: 8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Chilli Beef & Chorizo

Ingredients:
3 tablespoons olive oil
1 kg gravy beef
2 onions, chopped
2 red capsicums, chopped
2 cloves garlic, chopped
2 dried chorizo sausages, sliced
1 teaspoon chilli flakes or powder (more if you wish)
1 teaspoon ground cumin
1 can of crushed tomatoes

Method:
Heat the oil over medium heat in a large oven proof pan. Add half the meat and sear on all sides. Remove to a plate and repeat with the rest of the meat before also removing to the plate. Add the extra oil if required and gently sauté the onions, capsicum, garlic and chorizo until soft. Add in the spices and continue to cook while stirring for a further 2 minutes. Pour over the tomatoes and cook for 10 minutes before adding the meat and collected juices. Cover with a lid or foil and bake in a 180° oven for 2 – 2 ½ hours until tender. Serve with rice, corn chips and salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Caponata

Ingredients:
4 yellow capsicum
4 cloves garlic
1 brown onion
¼ cup olive oil
4 tblspns vegetable stock
Salt & pepper
1 tblspn capers
2 tblspn parsley, roughly chopped
Turkish bread, feta, grilled chorizo to serve

Method:
Chop the capsicum into a chunky dice, slice the garlic and chop the onion. Place the vegetables into a baking dish and drizzle with olive oil and vegetable stock. Season with salt and pepper before covering with foil and baking at 180° for approx. 1 hour or until very tender. Remove from the oven and allow to cool slightly before stirring through the capers and parsley.

Serves: 4 – 6 as part of a tapas plate.

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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