Paella with shellfish and lemon aspen fruits

Serves: 4

8×50g snapper fillets
8 medium scallops
8 king prawns
2 squid tubes
100g Bush Tomato Chutney
80g parmesan cheese
2 shallots
60g butter
8 lemon aspen fruits
300g of arborio or medium grain rice
20g Red Desert Dust
1 litre fish stock
50ml white wine
15ml olive oil
5g Outback Salt


1. In a paella or wide saucepan heat a little butter and olive oil, shallots and Red Desert Dust on low heat; then add rice to the pan and sauté until translucent
2. when the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.
3. while the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half
4. cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation
5. heat up a hot plate or BBQ for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of Spanish chorizo sausage in more traditional paella
6. try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the doneness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce
7. when the seafood has been added, add half of the parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required


Serve in a deep or soup bowl, with a generous serve of parmesan cheese on top.

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Dining Downunder Cookbook
This Australian recipe of Paella with shellfish and lemon aspen fruits is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: The Cowrie Restaurant Terrigal Beach

Recipe By: Benjamin Christie

Benjamin ChristieI guess every chef in the world has their own paella recipe. Traditionally, paella has chorizo sausages, saffron, olives, chicken, mussels and parsley. In some ways it’s like a risotto that is open ended, where you can add anything that tickles your fancy. In the studio I cooked up different native paella for the crew with emu proscuitto, squid, chicken, kangaroo sausage all flavoured with bush tomato chutney and Alpine Pepper using the same base recipe.

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