FRANK CAMORRA’S PARTY PAELLA

MoVida

LORNE

MoVida is a Melbourne institution and the coastal community rejoiced when Frank Camorra announced he was bringing his Spanish style tapas cuisine to Lorne. Making its home in the Lorne Hotel at street level, MoVida Lorne provides a consistently delicious food experience in a casual setting – in a beautiful location.

Born in Barcelona and raised in Australia, it always seemed to Frank Camorra that his calling was to bring the best of both together.

Having cut his teeth in some of Melbourne’s best kitchens, Frank travelled and worked across Spain, where the food and dining culture resonated so powerfully he knew he had to bring it back with him to Australia.

The aims at Frank’s MoVida venues have always been the same: to highlight and celebrate the best of Spanish produce, technique and tradition through the lens of modern Australian food culture, highlighting the amazing produce available locally with a Spanish sensibility.

movida.com.au/lorne

FRANK CAMORRA’S PARTY PAELLA

INGREDIENTS

300g free range chicken thighs skin on 60ml extra virgin olive oil 300g fresh mussels 4 fresh whole raw prawns 100g cleaned calamari 200g Rockling Fillets 1/2 brown onion finely diced 1 garlic clove finely diced Pinch of saffron threads 3 fresh bay leaf 1/2 red capsicum finely diced 2 red tomatoes, peeled, finely diced 60ml white wine 60g broad beans 200g Bomba rice 1 lemon 900ml MoVida Shellfish Fumet

METHOD

Place the paella pan over high heat and add half of the olive oil. Add the calamari and season with a good pinch of salt and pepper. Cook, stirring continuously, for 2 minutes or until firm and caramelised. Remove from the pan, cover and set aside. Add the chicken, season with salt and pepper and cook, stirring continuously, for 4 minutes or until lightly browned. Push the chicken to one side, reduce the heat to medium-low, add the remaining oil, the onion, garlic, saffron, and bay leaf. Season with a little salt and cook, stirring continuously, for 5 minutes or until the onion is golden. Add the capsicum and cook for 10 minutes or until a soft jammy consistency. Mix the chicken in with the onion and capsicum. In a separate pan, warm the Shellfish Fumet to a gentle simmer. Drain any liquid off the tomato and add to the pan. Add the wine, increase the heat to medium-high, season with salt and pepper and cook, stirring occasionally, for 15-20 minutes, scraping the base of the pan to deglaze as the sofrito cooks. At this stage, any liquid should have been reduced and the paella should look like a thick, chunky jam. Sprinkle in the rice and stir evenly through. Return the calamari to the pan and stir well. Add the warmed Fumet to the paella pan, stir and continue cooking until it comes to a simmer. From this point on do not stir the Paella again. Add the portioned rockling and continue cooking for 10-15 minutes, then add the prawns. Remove the paella pan from the heat after 10 minutes and let sit. Steam the mussels in a pot on the stove top. Open and discard any mussel beards.

Place the mussels on top of the paella, serve with lemon wedges.

La Bimba

APOLLO BAY

Sourcing regional fish, red meat and poultry is at the heart of La Bimba’s story. Gathering ingredients from fishermen and farmers in the Apollo Bay region is an essential value to farmer, chef and restaurant owner, Steve Earl. Since 2008, Steve has acquired produce using simple practices which in turn has reduced the distance the harvest travels and results in plating rustic, moorish cuisine. Ethical and sustainable food is food that’s grown close to home with common-sense practices. Nothing makes more sense for the environment and for our health. La Bimba values produce that is in season, organic, grassfed and from the Otway region. Whilst the produce is incredibly important, it’s the relationships with growers and fisherman that is the foundation for being able to eat truly healthy and honest food. Apollo Bay is at the foot of the Otways and home to one of Victoria’s remaining fishing-ports and pork, lamb and beef farming. It has a village-like atmosphere, offering beautiful surroundings for hiking, fishing, diving and surfing. Being in this pristine environment, it makes sense for the region to dictate the menu. Today, the La Bimba team continue to celebrate the region’s produce, which is demonstrated in the menu and relationships with local businesses.