Recently the GMB team went for a cooking lesson at Vive Cooking School where we learnt how to make a delicious seafood paella and an amazing vegan coconut panna cotta. The best part was taking the time together as a team to bond and celebrate our milestones! We also got to learn about where our food comes from, how to pick the best produce and how to prepare it. We all loved this place and would highly recommend it as a beautiful gift or to get a group together. Thank you to Jean-Luc and his master chef Jodie for a wonderful experience!
The GoodnessMe Box team about to dig in for lunch!
4 cups fish stock
Juice of 1/2 lemon
1tbsp coarse sea salt
1tsp saffron threads
1tsp sweet paprika
1tsp smoked paprika
1tbsp ground cumin
1 tsp chili flakes
3 garlic cloves, thinly sliced
2 chicken thighs, boned
125g fresh chorizo
1 cleaned squid
1 cup olive oil
1 brown onion, thinly sliced
1 red capsicum, seeded, cut into 1-‐inch pieces
1 green capsicum, seeded, cut into 1-‐inch pieces
500g ripe tomatoes, peeled, seeded and finely chopped
2tbsp tomato paste
1 cup white wine
1 and 1/2 cup risotto-‐type short-‐grain rice, such as Arborio
1 cup shelled English peas, fresh or frozen
200g snapper filet
6-8 large mussels
6-8 medium shrimp, peeled
Fresh flat-‐leaf parsley for garnish
Our Marketing mogul Bronte enjoying seconds for lunch tomorrow!
In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
Cut the chicken thighs, and sausages into 1-inch pieces. Clean the squid and slice it into rings, leaving the tentacles whole. Cut the snapper into 2cm pieces. Scrub the mussels with a stiff brush. De-beard them by scraping off the tuft of fibers with a knife.
Place a 16-inch paella pan or a large, wide, heavy‐bottomed fry pan over high heat and pour in the olive oil. When the oil is hot, add the chicken, sausages, and squid and sauté until golden, about 10 minutes. Using a slotted spoon, transfer the meat and squid to a plate and set aside.
In the pan with the remaining oil, add the onion and capsicums and sauté over medium heat until the onion is translucent and beginning to brown, about 3 minutes. Push on one side of the pan, then add all the spices to the other side and roast for about 1 minute.
Add the rice to the pan and stir well, then add the meat, the tomatoes and tomato paste and the white wine, stirring to evenly distribute the tomatoes. Add the stock and simmer with the lid for 12 min.
Add the fish to the paella pan, followed by the peas and cook for another 5 minutes until the meat and fish are cooked through and the rice is tender but not too soft. Discard any mussels that haven’t opened.
Serve immediately garnished with the parsley.
Operations guru Steve enjoying his Panna Cotta.
To book a cooking lesson at Vive Cooking School visit their website