The elegant abalone
San Jose have more awards than we can count for their artisan salumi, made using tried and true traditional methods and female pork sourced only from South Australian farmers, including from free range heritage breed Black Pigs. You will find San Jose smallgoods on menus at top South Australian restaurants and at good food retailers. Their products are free of gluten, fillers and artificial flavours, and are made using edible natural casings.
Creating your own exclusive version of an Eat Local SA platter for a spot of Spring entertaining couldn’t be easier. Start with a selection of cured, smoked, air-dried and fresh smallgoods from San Jose and you too will have a winner on your hands.
Or you could try this tasty recipe, provided especially for Eat Local SA for us by San Jose Smallgoods.
Ingredients
- 8 chicken thighs on the bone (think Greenslades, Saskia Beer…)
- 2 tablespoons San Jose Sobrassada paste
- Olive oil (think Diana, Bald Hills, Talinga Grove – the list goes on!)
- 2 garlic cloves chopped
- 1 San José Black Chorizo
- 1 cup broad beans
- 1 red capsicum, sliced
- 4 piquillo peppers, sliced
- 300g Sivaris Bomba Rice
- 1 teaspoon sweet paprika
- 900ml chicken stock (think Maggie Beer Products)
- 1 teaspoon hot paprika
- 125ml South Australian white wine
- 1 pinch saffron
- 1 onion sliced
Method
Leave the Sobrassada to warm to room temperature for easy spreading, then rub chicken thighs with the Sobrassada paste.
Bring a 28cm paella pan to a medium-high heat and cook the chicken thighs in olive oil until golden, remove from the pan and set aside.
Thickly slice and remove the skin from the San José Black Chorizo, add to the hot paella pan and fry for one to two minutes on each side, then remove and set aside.
Add the capsicum, onion and garlic to the hot paella pan, sauté until the vegetables begin to break down. Stir in the paprika, pinch of saffron and a generous pinch of salt, and cook for one minute. Add the Sivaris Bomba Rice and stir until the rice is completely coated in the spices, then deglaze the pan with white wine, stirring consistently until the wine is completely evaporated.
Place the chicken thighs in and around the rice. Pour the stock over the rice. Give the pan a little shake to ensure everything is evenly mixed. Reduce the heat so the paella is just bubbling.
After 12 minutes, add the broad beans, fried black chorizo and strips of piquillo peppers to the top of the paella.
Cook until all the liquid is evaporated and the rice is just tender, turn the heat off, place a towel over the paella and leave to rest for five minutes before serving.
