Recent entries
- Sweet'n sticky 'chickety' wings
- What's in YOUR vegetable patch?
- Adrian's Ricotta and Herb Salad
- Adrian's Lovely Lamb Kofta
- Best-ever Bolognese sauce
- Honey Toasted Museli
- BIG Egg and Bacon Sandwich
- Adrian Richardson's Scone Dough
- RSS Syndicate this blog (XML)
What we're talking about
- Pru on Borlotti Bean Soup I sure hope you don't stick your fingers in this soup and lick them just as you do on the television program you are on - ... more
- MEXICAN on Canadian Beans with Bear Bacon Fart fodder,no thanks Adrian,pass. more
- MEXICAN on Canadian Beans with Bear Bacon Then go to bed and fart all night,Adrian aay more
- Terry McNuff on Adrian Richardson's BBQ Chilli Chicken I have just recently returned from Italy and naturally the pizza's were amasing. I found the base to be a lot lighter then ... more
- David on Adrian Richardson's Beef Stroganoff Recipe looks great!!! What does "cl" stand for when doing the stock? more
- gillian poulton on Adrian's Great Aussie Meat Pie I would like the yoghurt pastry recipe as well. I'm sure Adrian promised it would be on the web site!!! more
- vicki roberts on Adrian's Great Aussie Meat Pie I can't find the yoghurt pastry recipe on the website. Love your segment though. more
Adrian Richardson's Paella
Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.
Ingredients
1 large red onion - diced
4 cloves garlic – crushed
3 bay leaves
6 basil leaves
1 teas ground coriander
1 teas ground cumin
1 Tbs smoked paprika
1 pinch saffron
2 chorizo sausages - sliced
100 gms calamari – cleaned and sliced
200 gms chicken breast – diced
50 gms green olives
100 gms roasted peepers
4 roma tomatoes - diced
100 mls white wine
1 kg Rice
2 L (approx) chicken stock
1 bunch coriander – picked, washed, and dried
Salt and Pepper to season
Method
Heat olive oil in a large pan.
Sweat garlic and onion for a few minutes.
Add saffron, bay leaves, basil, coriander, cumin, paprika, and saffron.
Add chorizo, calamari, and chicken – cook until lightly coloured.
Add peppers and tomatoes – bring to gentle simmer
Add rice and stir through.
Add wine and stock – simmer until rice is cooked and flavours have infused.
Remove from heat – fold through coriander.
Adrian's Two Fondue Recipes
Adrian Richardson features on the Neil Mitchell Mornings Program every
Tuesday. Read and print his latest recipe here.
