Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Property
  • Health
  • TV
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Vanilla brie mousse with twice-cooked strawberries and pistachios

Vanilla brie mousse with twice-cooked strawberries and pistachios

Sri Lankan roti parcels

Sri Lankan roti parcels

What are Karen and Fast Ed cooking this week?

What are Karen and Fast Ed cooking this week?

Chocolate pot de creme with truffle honey

Chocolate pot de creme with truffle honey

{headline}

{headline}

Why salted caramel tastes so good, according to science

Why salted caramel tastes so good, according to science

Pulled pork pizza bread

Pulled pork pizza bread

Banana, chocolate and salted caramel tart

Banana, chocolate and salted caramel tart

{headline}

{headline}

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

Marinated mushroom and halloumi tostadas

Marinated mushroom and halloumi tostadas

White chocolate sweetheart cake

White chocolate sweetheart cake

Garlic and sumac lamb rissoles with carrot and chickpea salad

Garlic and sumac lamb rissoles with carrot and chickpea salad

  1. Home
  2. Food

Barramundi arroz a banda

Yes, please! - by Fast Ed
  • 29 Mar 2019
Prep: 10 Minutes - Cook: 60 Minutes - Serves 6
Proudly supported by

Much easier to master than the original, this version of classic paella uses delicate Australian barramundi.

Ingredients

500g barramundi fillets

1.5L chicken stock

4 bay leaves

2 tsp black peppercorns

2 tsp fennel seeds

2 pinches saffron threads

1 brown onion, finely diced

1 red capsicum, finely diced

12 cloves garlic, minced

½ cup extra virgin olive oil

4 ripe tomatoes, diced

1 bunch parsley, chopped

Sea-salt flakes and freshly ground black pepper

1½ cups short-grain rice

½ cup dry vermouth

1 cup aioli

Lemon cheeks, to serve

Method

  1. Use a sharp knife to remove skin from barramundi fillets. Combine skin with stock, bay leaves, peppercorns and fennel seeds in a medium saucepan over medium heat and bring to a simmer. Cook for 20 minutes. Combine saffron threads with ¼ cup warm stock and set aside for 20 minutes. Dice barramundi.

  2. Meanwhile, put onion, capsicum and half the garlic and half the olive oil in a large frying pan set over medium heat. Cook for 5 minutes. Add tomatoes and half the parsley, then cook for 10 minutes, until tomatoes have softened and mixture has thickened. Season, transfer to a plate.

  3. Pour remaining oil into same pan, then cook rice for 2 minutes. Pour in vermouth, boil briefly, then add tomato mixture, half the saffron mixture and strain in stock. Once simmering, reduce heat to low, then cook for 25 minutes. Mix in barramundi and cook for 10 minutes, until liquid has been absorbed, and rice is beginning to crackle on base of pan. Remove from heat.

  4. Mix aioli with remaining garlic and remaining saffron. Scatter remaining parsley over, then serve with saffron aioli and lemon cheeks.

  • Food
  • TV
  • TV Recipes
  • Fish Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Vanilla brie mousse with twice-cooked strawberries and pistachios

Vanilla brie mousse with twice-cooked strawberries and pistachios

Sri Lankan roti parcels

Sri Lankan roti parcels

What are Karen and Fast Ed cooking this week?

What are Karen and Fast Ed cooking this week?

Chocolate pot de creme with truffle honey

Chocolate pot de creme with truffle honey

{headline}

{headline}

Why salted caramel tastes so good, according to science

Why salted caramel tastes so good, according to science

Pulled pork pizza bread

Pulled pork pizza bread

Banana, chocolate and salted caramel tart

Banana, chocolate and salted caramel tart

{headline}

{headline}

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Slow-roasted beef oyster blade with candied sweet potatoes and crispy Tuscan kale chips

Beef, sweet potato and caramelised onion strudel

Beef, sweet potato and caramelised onion strudel

Lemonade scones

Lemonade scones

Banana custard cream pie

Banana custard cream pie

Marinated mushroom and halloumi tostadas

Marinated mushroom and halloumi tostadas

White chocolate sweetheart cake

White chocolate sweetheart cake

Garlic and sumac lamb rissoles with carrot and chickpea salad

Garlic and sumac lamb rissoles with carrot and chickpea salad

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!