CULINARY CBR. featuring Sal’s Paella Recipe

C omfort food season – it has officially begun!

One month into Winter and snap has been cold, icy this week as we drop into the below zero temps & so much snow falling on the Brindies. Winter definitely came early! There is one thing we know, as the temperature drops outside – we get excited for the delicious seasonal recipes you cook & tell us about all season long.

Bubbling dishes of stews, soup, hot pot’s, roasts, stocks… it is the comfort of being by the stove top that hits our nostalgic hearts & stomach’s.

Last year we begun asking our staff what they love to cook at home and featuring their fave recipes alongside Canberra’s Producers in our Culinary CBR Feature. The recipes shared so far in this feature have been so well received by everyone – it is so warming to see & hear you are enjoying our staff’s recipes so much alongside our Canberra Producers.

In Winter 2021 Sally Witchells aka Snaps by Sal (and our Shop Girl) shared her delicious Mulled Wine Recipe which is a seasonal hit!

And this year we think she is onto another recipe winner – Spanish Paella.

The love for this dish really kicked off a few years ago when we met Guillermo from Mate In Spain. Guillermo & his team bring beautiful authentic Spanish Products to Australia and to our store including Paella Rice. This is where the love affair begun for us too – as we could have the taste of Spain at home! Our key signature ingredient for this month’s recipe is Bomba Paella Rice.

The Bomba Paella Rice is a MUST HAVE for this dish. Try as you might you will not achieve the well known Paella dish qualities of a slightly dry & grainy texture to your dish. Note to everyone who has used other rices for this dish: Paella should not be creamy… that’s risotto (and a whole new recipe share to come!).

Bomba rice has a short grain, almost round and what makes it so special is it absorbs three times its volume in moisture. And not just volume of moisture but flavour too. Another characteristic of Bomba Rice is it keeps the grain firm, during the cooking process and after. So you get Paella, not mush & a flavour explosion in your mouth from the broth’s & stocks you use, plus the authentic herbs & spices too!

Enjoy our Winter Edition of CULINARY CBR. Sally Witchalls, our local photographer has shared such a delicious recipe, with loads of options to try from seafood, chicken & chorizo and vegetarian. Something for everyone – thank you Sally!

Daniel recommends pairing your Paella with Nick O’Leary’s Riesling and Sally recommends a Mulled Wine.

Each month we are releasing a recipe from our locals to help you cook at home with our Regions Finest. It will help you take the guesswork out of meal planning or last minute decisions – everything available IN STORE for you to join us on our CULINARY CBR. journey.

CULINARY CBR. is our initiative to support & eat local with Canberra & Regional Producers.


Sal’s Paella Recipe

by local photographer Sally Witchalls


  • 4 cups of stock (fish, chicken or vegetable depending on your protein).
  • 1 tsp saffron threads
  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 2 tomatoes, peeled, deseeded, diced
  • 2 tsp paprika
  • 2/3 cup frozen peas
  • Bottle of cheap white dry cooking wine


  1. Combine stock, one cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil.
    Cover and reduce heat to medium-low. Keep at a simmer
  2. Meanwhile, heat one tablespoon oil in a large non-stick frying pan/ paella pan over medium-high heat.
    Add protein and cook for one minute each side or until light golden. Transfer to a plate.
    Add remaining one tablespoon oil to pan. Add onion and garlic. Cook for five minutes or until soft.
    Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
  3. Add half the stock mixture to the pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir).
    Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
  4. Add cooked protein, pressing into the rice mixture.
    Add 1/2 cup stock mixture, and 1 or two cups of white wine to mix to taste, and cook until all liquid is absorbed.
    Repeat with remaining stock mixture, 1/2 cup at a time, adding peas with the last 1/2 cup stock (this will take 15 to 20 minutes).
    Remove from heat. Stand, covered, for five minutes. Season with pepper.
  5. Serve with a beautiful Mulled Wine or .

Sal’s Options for protein:

Seafood Paella:

  • 250g firm fish fillets (such as blue eye), cut into 2cm pieces
  • 500g medium prawns peeled, deveined
  • 150g baby squid, cleaned, cut into 1cm-thick rings
  • 12 mussels, scrubbed, debearded

Chicken and Chorizo:

  • 500g of chopped chicken breast/thigh
  • 500g of chopped chorizo


  • Vegetables added can include sweet potato, carrot, leek, capsicum and MORE tomato.

*Can add chilli to taste, combine with paprika.



Big thank you to our Local Photographer Sally Witchalls for capturing our recipe shoot.