Paella with an Australian twist Workshop - How to make Paella

Introduce the dish as a Spanish paella with an Australian twist using barramundi and native spices.

Prepare the barramundi by cutting it into large chunks, skin on or off as preferred.

Chop 3 cloves of garlic into reasonably sized pieces.

Gather sliced leeks, green peas, bomba rice, kefir potatoes, and cherry tomatoes for the dish.

Use a mortar and pestle to bruise native spices like lemon myrtle and native pepper to release their flavors.

Heat approximately 50 ml of olive oil in a paella pan or low-sided fry pan over a gas burner.

Add the leeks to the pan first, as they take the longest to cook, and sauté them for about 5 minutes until tender.

Add the kefir potatoes to the leeks and cook them together to soften.

After 5 minutes, add the chopped garlic to the pan and sauté for a few minutes until softened.

Season the mixture with cracked salt to enhance flavor as it cooks.

Equipment Needed

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