Christmas is a time for feasting, and acid reflux is like that weird uncle you always end up next to at the barbie – an unwelcome guest to say the least. Luckily, Gaviscon has your back (or rather your oesophagus). This medicine may not be right for you. Read the label before purchase. Follow the directions for use. If symptoms persist, talk to your health professional.
Christmas is a time for getting together with friends and family, which comes with the joy of indulging in a hearty meal or having a few drinks. For some, these celebrations can trigger heartburn or indigestion, but thanks to Gaviscon, you can enjoy this delicious time without hesitation. In celebration, we’ve partnered with Gaviscon to bring to you the 12 recipes of Christmas by some of our favourite Aussie chefs and bartenders. See all 12 recipes here.
When talking to Javier Codina – owner and head chef of Moda Restaurant at the Barracks – the love and passion he has for food and cooking is infectious.
“I become very romantic when I cook and create dishes," Codina says, "and it brings back lovely memories of my childhood and family gatherings.”
And what was served at these celebratory get-togethers? Paella, of course. For most, this easy-to-make Spanish classic is a flavoursome and fail-safe option guaranteed to satisfy a hungry crowd. But for Codina, it’s much more than that. This is a meal that represents the diversity of Spain, and the importance of spending quality time with friends and family. “It’s a dish that takes you to different places and different states of mind.”
It’s these heightened emotions and feelings of nostalgia that the paella conjures up (not to mention the fact that a big batch can also easily feed the masses) that makes it such a special meal to whip up for Christmas.
Codina’s specialty is a Catalan version filled with mixed meats and seafood. It’s a relatively straightforward recipe to make, but there is one key element that is vital to the paella’s success: the sofrito – a thick, aromatic sauce base that enhances the flavours and adds complexity and dimension to the dish.
“The most important thing is to have a good sofrito,” says Codina. “It’s based on onions, capsicums and tomatoes, and I make it almost like a marmalade – the long cooking process really ensures the caramelisation of the ingredients.”
Using fresh produce is also imperative, and Codina acknowledges that living in Brisbane gives him direct access to some of the best seafood suppliers around.
“I know where to source my seafood. I’ve got about three different places that I go to and I don’t get anything delivered. I pick it up myself so I know exactly what I’m getting – that makes a hell of a difference.”
But no good paella is complete without something to wash it down with, and Codina does not hesitate when it comes to recommending a good Spanish wine.
“So you should have either a nice bottle of cava, or a nice bottle of rosé,” he says. “Really, the wines we produce in Spain are designed to have with food, so any type should complement the meal.
“Or maybe a nice albarino from Galicia will go nicely,” he adds.
And while Codina misses all of the sights, sounds and smells associated with Christmas in Barcelona (he left his home country almost 30 years ago), there’s still much to enjoy and appreciate about the festive season here in Australia – including hosting plenty of loyal customers at Moda as they too celebrate with their loved ones over a big pan of Catalan paella.
“It’s so lovely to be able to have the opportunity to spend quality time with my customers as well.”
Catalan Paella
Ingredients
100ml extra virgin olive oil
8 calamari or cuttlefish (cleaned, cut and scored)
16 green tiger prawns (leave the heads and shells on)
16 Hervey Bay scallops
200g lobster (cut into 25mm rounds) or West Australian scampi
200g snapper or Australian salmon (cut into 25mm pieces)
200g chicken thighs (boned and diced)
200g pork belly (skin off and diced)
1 brown onion (finely chopped)
1 green capsicum (finely chopped)
1 red capsicum (finely chopped)
4 medium tomatoes (very ripe and finely chopped)
800g Bomba or Calasparra rice
1.6L fish stock or fish soup
½ teaspoon Spanish saffron
200g black mussels (scrubbed)
100g tua tua clams (scrubbed)
200g green peas (shelled)
Lemon wedges
Sea salt to taste
Black pepper to taste
Gaviscon – if you suffer from heartburn or indigestion and want to eat and drink with confidence during the holidays!
Method
- In a paella pan on medium heat, heat olive oil then sear the calamari, prawns, scallops, lobster and fish for approximately three minutes. Remove from pan and place in a heatproof bowl.
- Sear the chicken thighs and pork belly. Remove from pan and place in a heatproof bowl.
- Turn heat to low and add the onion. Stir until just cooked. Repeat for the red and green capsicums, and again for the tomatoes. Season to taste.
- Into the sofrito, add the seared meats.
- Add the rice and stir for one minute.
- Add the stock, stir and bring to the boil.
- Season to taste and add the saffron.
- Boil for 10 minutes.
- For presentation, place the cooked seafood, mussels and clams evenly around the pan.
- Add the green peas and season to taste again.
- When the liquid has evaporated, turn the heat off and allow the paella to rest for 10 minutes. Place a cloth or two clean tea towels over the surface to form a crust.
- Place the lemon wedges on top and serve immediately.
Heartburn an issue? Pick up Gaviscon from your local grocery store or pharmacy. Make it a Christmas to remember and win a $2,000 Visa Gift Card from Gaviscon to spend on summer entertaining – head to www.gaviscon.com.au/win to enter.
