Goat Paella
- Prep time 20Min
- Cook time 5Hr
- Technique Pan Fry / Saute, Roast
- Meat Goat
- Cut Shoulder
- Serves 10
A rich and aromatic Goat Paella slow-cooked to tender perfection, layered with saffron-infused rice, chorizo, vegetables and fresh herbs for the ultimate communal feast.
Ingredients
Goat
- 2kg goat shoulder, bone in
- 30g garlic cloves, crushed
- 50g preserved lemon, finely chopped
- 30g chopped fresh rosemary
- 50g chopped flat leaf parsley
- 80ml olive oil
- Sea salt and cracked black pepper
Mirepoix & Stock
- 150g celery, diced
- 150g carrot, diced
- 160g brown onion, sliced
- 2 bay leaves
- 180ml white wine
- 1.25lt chicken stock
Paella
- 1.2kg prepared goat
- 60ml olive oil
- 170g red onions, sliced
- 50g garlic, crushed
- 340g beef chorizo, sliced
- 200g carrots, diced
- 300g red capsicums, diced
- 500g heirloom tomatoes, diced
- 450g Spanish Bomba paella rice
- 200g peas
- 1lt chicken stock
- 5g saffron threads (infused in stock)
- 30g flat leaf parsley, chopped
Method
For Goat
- Using a sharp knife, score the goat shoulder.
- Season with garlic, preserved lemon, rosemary, parsley, salt and cracked black pepper. Drizzle with olive oil.
- Preheat oven to 160 °C.
Cook the Mirepoix and Goat
- Sauté celery, carrot and onion until soft. Place in a shallow ovenproof dish.
- Add the seasoned goat, add wine and stock for moisture then cover tightly with baking paper and foil.
- Roast for 3.5-4 hours until the meat is tender. Remove from oven, pull meat off bones, and set aside.
For Paella
- Heat olive oil in a large paella pan or frying pan over medium heat. Add onions and sauté sliced onion for 3-5 minutes until translucent.
- Add chorizo, capsicum, and carrot; cook for another 5 minutes until slightly softened.
- Lower heat, add rice and stir for a few minutes or until rice is well-coated and translucent.
- Stir in tomatoes, saffron and stock. Bring to a boil, reduce heat and simmer for 10 minutes.
- Add pulled goat meat and simmer for another 10 minutes or until rice is tender.
- Stir in peas, season with salt and pepper, and garnish with parsley.
- Serve with lemon wedges and a fresh Caesar salad.
Chef Note: :
Paella is the ultimate sharing dish – perfect for gatherings!
