Goat Paella | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 2kg goat shoulder, bone in
• 30g garlic cloves, crushed
• 50g preserved lemon, finely chopped
• 30g chopped fresh rosemary
• 50g chopped flat leaf parsley
• 80ml olive oil
• Sea salt and cracked black pepper
• 150g celery, diced
• 150g carrot, diced
• 160g brown onion, sliced
• 2 bay leaves
• 180ml white wine
• 1.25lt chicken stock
• 1.2kg prepared goat
• 60ml olive oil
• 170g red onions, sliced
• 50g garlic, crushed
• 340g beef chorizo, sliced
• 200g carrots, diced
• 300g red capsicums, diced
• 500g heirloom tomatoes, diced
• 450g Spanish Bomba paella rice
• 200g peas
• 1lt chicken stock
• 5g saffron threads (infused in stock)
• 30g flat leaf parsley, chopped