Greek Style Paella

Seafood, feta and fresh herbs create a unique take on the classic Paella. Add your favourite seafood to this one-pan dish – and this flavoursome GREEK STYLE PAELLA will quickly become a family favourite.

Greek Style Paella | Entertaining | Travelshopa Guide

Paella is a classic rice dish from Spain – originally from the Valencia region. Paella is named after the word “patella” which means “pan” and is typically made with:

  • Rice – Bomba rice (arroz bomba) or arroz redondo, but if you can’t find those, try Arborio
  • Saffron – This potent vibrant spice has been in Paellas since day one
  • Smoked Paprika – To impart the smoky flavor one would get from cooking on a wood fire
  • Protein – Traditionally, chicken, rabbit, and snails, but anything goes
  • Liquid – Some kind of stock, in this case chicken stock
  • Anything else you want! Beans are a popular ingredient

I have eaten some outstanding paellas in my time but I’d never tried to cook it myself. It seemed a little complicated and time-consuming. I was quickly corrected when I looked up a few recipes. You just need some basic ingredients – most of which you probably already have at home, or are easily accessible.

One day while out shopping, I came across a paella pan, which inspired me to put paella on the menu for dinner that night. I had a recipe in mind, but while I was in Wheel & Barrow buying a paella pan, I was handed a recipe card for Greek Style Paella. I loved this recipe from the get-go; all the classic paella ingredients with Spanish flavours, but it was seafood based with a touch of Greece. Perfect! Straight to the fish shop I went. The result was delicious – even the kids enjoyed it.

Here is my take on the Wheel & Barrow recipe for Greek Style Paella. I made a few amendments and note there is no saffron in this recipe – you can simply add them to the stock.

Ingredients

  • 500g rice (I use Arborio)
  • 6 loukanika sausages (Greek sausages), cut into large chunks (you can substitute this with Chorizo)
  • 500g mussels
  • 1 large squid, cleaned & sliced
  • 12 green prawns, butterflied
  • 5 fillets garfish, cut in half
  • 2 red capsicum, roughly chopped
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 chillies, sliced
  • 1 tspn smoked paprika
  • 1/2 tspn saffron
  • 3 tspn tomato paste
  • 5 bay leaves
  • 1.5-2 liter chicken stock (I use vegetable stock)
  • 1 punnet cherry tomatoes, lightly roasted
  • 100mL ouzo (optional)
  • 80g feta, crumbled (optional)
  • parsley, to garnish
  • dill, to garnish
  • chives, to garnish
  • fresh oregano, to garnish
  • lemon wedges, to garnish

Method

  1. Cook the rice in stock for about 10 minutes until almost cooked through, then set aside
  2. Add olive oil to a paella pan, and gently fry the sausages until golden, remove & set aside
  3. Fry the capsicum, onion, chilli & garlic until softened
  4. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper
  5. Add ouzo (optional)
  6. Add the rice & stir together
  7. Add enough stock to cook the orzo through and wet the mix
  8. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes
  9. Sprinkle over the peas, cover & allow to rest for about 15 minutes
  10. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges

Preparation time 10 minutes
Cooking time 35-40 minutes
Serves 10-12

How to Make Bulletproof Matcha

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Matcha (green tea powder) is an amazing alternative to coffee that provides ten times the antioxidants of normal green tea. The caffeine in matcha is a source of nutritional energy, therefore the body’s reaction to the caffeine in matcha is very different to that of coffee and energy drinks. When caffeine binds with the antioxidants it slows down the release of caffeine into the bloodstream, creating a longer amount of sustained energy (4-6 hours) as opposed to coffee in 1 hour. Matcha also helps reduce anxiety, jitters, and insomnia, and increase your metabolism and fat burning power.

The highest quality matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto, where Hibiki-an is located. Hibiki-an is known for its amazing service, reasonable shipping, and the quality is outstanding.

Here is Kaitie Manani’s favourite bulletproof matcha that she drinks every day for breakfast.

Ingredients

1 1/2tsp matcha (house or celebration)

1 1/2 x cups of hot water

2 x tsp of coconut butter

1 x tsp almond or cashew butter

1/4 tsp fresh vanilla bean paste

1 x tsp of collagen protein

1/4 teaspoon of holy basil powder

1/2 tsp of macca powder

Directions

Blend all the ingredients in a Vitamax for 45 seconds

The Ultimate Coffee Table Book List

The Kinfolk Table | The Ultimate Coffee Table Book List | Travelshopa

Image: The Kinfolk Table

Everybody loves a good coffee table book. These gems are synonymous with a sophisticated living room. Not only do they make for chic home décor, the books you pick also show off snippets of your personality – which is why your choices should tend towards visually pleasing covers and pages with entertaining content.

This season, adorn your coffee table with our top picks from the ultimate coffee table book list. Our list includes books for cooking, home, men, travel, and women in business. They also make the perfect Christmas gift.

1. Cooking

2. Fashion

The Fashion Book | The Ultimate Coffee Table Book List | Travelshopa

The Fashion Book
By Phaidon

Love Style Life | The Ultimate Coffee Table Book List | Travelshopa

Love Style Life
By Garance Dore

3. Home

4. Men

Where to Eat Pizza | The Ultimate Coffee Table Book List | Travelshopa

Where to Eat Pizza
By Daniel Young

The Kaufmann Mercantile Guide | The Ultimate Coffee Table Book List | Travelshopa

The Kaufmann
Mercantile Guide

By Jessica Hundley, Alexandra Redgrave & Sebastian Kaufmann

5. Wanderlust

6. Women in Business

Check out these indie bookstores

Borderland Bookstores | San Francisco | The Ultimate Coffee Table Book List | Travelshopa

Borderland Books

San Francisco

The Last Bookstore | Los Angeles | The Ultimate Coffee Table Book List | Travelshopa

The Last Bookstore

Los Angeles

BooksActually | Singapore | The Ultimate Coffee Table Book List | Travelshopa

BooksActually

Singapore

City Lights Bookstore | San Francisco | The Ultimate Coffee Table Book List | Travelshopa

City Lights Bookstore

San Francisco

How to Serve Wine

How to Serve Wine | Chic Living | Travelshopa

Can we come right out and say it? People congregate where the wine is. Naturally, a holiday shindig needs a solid wine list — one that gets the lips loose and the conversation overflowing. While we like to believe that there are no faux pas when it comes to wine, there are in fact a few guidelines we can follow to help improve wine’s taste. Now why wouldn’t we want that? Never ones to let a good bottle of wine go to waste, here is our simple, no-frills guide on how to serve wine.

 


 

Choosing the right wine glasses

We’re prone to obsessing over wine choices but what about the glassware? Glassware most certainly affects wine appreciation—it influences how you perceive the colour, aromas and taste—so matching the shape of your wine glass to the different types of wine will help enhance the wine tasting experience. A clear, crystal wineglass allows you see the wine at its best. Glasses with large bulbs and wider mouths offer greater exposure to air, allowing your wine to ‘breathe’. Pair them with heavy and medium red wines such as burgundy and pinot noir. Tapered glasses that are narrower in shape magnify the wine’s aromas, concentrating the bouquet on the nose. These are best used to serve light reds and aromatic light whites. If budget is a concern, most wine lovers get by with just two sets of wine glasses: a set of champagne flutes and a set of good quality all-purpose glasses that are great for both white and red.

 How to Serve Wine | Chic Living | Travelshopa
 How to Serve Wine | Chic Living | Travelshopa

 


 

Serving temperature

Serving temperatures can dramatically impact the way a wine smells and tastes. Wine that is served too warm will lose its crispness, leaving it flat and flabby. Heat also intensifies the taste of alcohol, which can overwhelm the natural flavours. Serve your wines too cold and the aromas and flavours are likely to end up muted and dull. As a general rule, light dry white wines, rosés and sparkling wines are best served chilled at 40˚ to 50˚ F to retain their freshness and fruitiness. Think crisp Pinot Grigio and Champagne. Full bodied white wines and light, fruity reds flourish at 50˚ to 60˚ F. Take for instance a rich chardonnay or refreshing Beaujolais. Full bodied red wines and Ports should be served at 60˚ to 65˚ F to play down the more bitter or astringent properties in say, a Syrah or Cabernet.

How to Serve Wine | Chic Living | Travelshopa
How to Serve Wine | Chic Living | Travelshopa

Decanting wine

Something as simple as decanting (i.e. transferring) the contents of a wine bottle into a separate vessel can enhance the taste and aroma of the wine. Don’t believe us? Try it for yourself. It’s not necessary to use a decanter; a pitcher will accomplish the same. The idea is to aerate a wine to allow the flavours to emerge. The contact the wine has with the air rounds out the wine and improves its flavour. Older wines in particular, tend to develop sediment over time and decanting helps separate the wine from the sediment. To decant a wine, pour wine slowly and steadily into a wine decanter and let it sit for about 30-45 minutes before serving. Unlike younger, full-bodied wines that should be allowed to breathe and develop once decanted, fragile, aged wines should be decanted immediately before serving to prevent oxidation.

How to Serve Wine | Chic Living | Travelshopa
How to Serve Wine | Chic Living | Travelshopa

Images sourced on Pinterest

View more ways to serve your best bottle of wine at your next party on our Chic Living Pinterest board!

The Flavours of Thanksgiving

Lifestyle-Recipes-Thanksgiving2

IMAGE SOURCE: MAINSTREETMEAT

Mention Thanksgiving, and turkey first comes to mind. This quintessential American holiday that dates back to 1600s has always been associated with turkey. No feast is complete without this table centerpiece – it’s tradition.

Just how exactly do you prepare a perfect roast turkey? Let Michelin-star trained Chef John Sawarto teach you.

The Flavours of Thanksgiving | Travelshopa

What’s your cooking philosophy? 

Use the freshest ingredients, never apply cooking shortcuts, and most of all, cook with lots of passion and patience.

 

What are three cooking tools you can’t live without?

Chopping board, Chef’s knife, and peeler.

 

What’s your signature dish?

Cracking pork belly, we’ve served thousands of this pork belly! It’s savory and crispy, then melts in your month. It’s different from what other chefs are serving.

 

What’s the best compliment you’ve received from your client/s?

“John, this glutinous rice reminds me of my mom’s recipe.” If you touch someone’s heart with your food that’s success.

 

Favourite food.

I love Hainanese Chicken Rice!

 

Tips on how to become a successful chef in this day and age.

Always be mindful of these things – Original style. Discipline. Hygiene. Extreme attention to detail. Techniques.

 

Words of wisdom.

Cook with common sense. Don’t overpower people with too many ingredients; keep it simple.

 

You can find Chef John Sawarto on My Private Chef.

The Flavours of San Francisco

The Flavours of San Francisco | San Francisco Seafood Stew | Recipe | Chic Living | TravelshopaImage source: San Francisco Travel

The world has San Francisco to thank for dishing up famous eats like the Mission-style burrito, sourdough bread and the ice cream cookie sandwich. Is it any wonder that this vibrant and free-spirited city sees a staggering horde of visitors hungry for a slice of San Francisco’s amazing food culture?

It’s hard to explain what strange alchemy makes up the flavours of San Francisco. The culinary style here is adventurous, daring and experimental, with a penchant for fusion flavours.

Easily one of San Francisco’s most signature dishes, Cioppino is a seafood stew that’s traditionally made with the day’s catch. This rendition by American celebrity chef, Bobby Flay, is a mouthwatering medley of clams, shrimps and fish drenched in rich tomato broth and spiked with wine. Simple and easy to make, the choice of seafood can be varied as you like. Serve with crusty sourdough as a nod to this San Francisco classic! If that’s not enough indulgence, Cioppino is best enjoyed with a glass of your favourite vino. Talk about a recipe we love.


The Flavours of San Francisco | Cioppino | Recipe | Chic Living | Travelshopa

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