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MANITOBA

Manitoba is a natural paradise that consists of many types of terrain. Over 100,000 lakes and rivers, an arctic coastline, forests and desert dunes all make Manitoba ecologically diverse.

For a province that is home to such a varied geographic landscape, it is only fitting to present a dish featuring a colourful flavour-scape. This Classic Paella incorporates surf and turf with fluffy rice forming a dish of incredible depth for your palate to enjoy.

“Rice has an amazing ability to absorb flavours which makes it very complementary to any other ingredient or dish.” ~ Chef Barry Saunders
 
Classic Paella
1-1/2 cups dry white wine, divided 375 mL
2-1/2 cups chicken broth, divided 625 mL
pinch saffron threads pinch
1-1/4 cups USA long grain rice 300 mL
2 tbsp olive oil 30 mL
1 cup finely chopped red onion 250 mL
2 minced garlic cloves 2
8 oz diced, skinless boneless chicken breast 250 g
8 oz sliced chorizo sausage 250 g
1 lb fresh mussels 500 g
1 lb 10-12 peeled and deveined shrimp 500 g
1/2 cup chopped roasted red pepper 125 mL
1/2 cup chopped Roma tomatoes 125 mL
1/4 cup chopped fresh parsley 50 mL
1 tbsp chopped fresh thyme 15 mL
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In a large saucepan, bring 1-cup (250 mL) white wine and 2-cups (500 mL) chicken broth to boil over medium high heat. Add saffron threads; simmer 2-3 minutes. Stir in rice. Cover, remove from heat and let stand without opening the lid for 10 minutes.

Meanwhile, in a large deep skillet, heat oil over medium high heat; add onion and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute. Add chicken and sausage, stirring often until browned and chicken is cooked through. Transfer to plate.

In same skillet, pour in remaining 1/2-cup (125 mL) of wine and 1/2-cup (125 mL) of broth. Bring to boil over medium high heat. Pour in mussels, cover and cook until mussels have opened, 3 to 5 minutes. Transfer to plate, discarding any unopened mussels. Reserve remaining liquid.

Add saffron rice to remaining cooking liquid; stir in cooked chicken and sausage mixture, shrimp, peppers and tomatoes. Cover and cook until shrimp is cooked through, about 5 minutes.

Sprinkle with parsley and thyme. Garnish with mussels.

Makes 6 servings.
 

CHEF BIO: Originally enrolled in Power Mechanics, when an opportunity to participate in food production was presented, Barry’s choice became very simple. Barry started as a Sous Chef for the Medicine Rock Café and the Royal Winnipeg Ballet and later became Chef de Cuisine at Sandpiper – Prairie Oyster Café, Pasta la Vista and Breadworks. After his work as an Executive Chef for Green Gates restaurant, he became Executive Chef for Current Restaurant and Lounge at the Inn at the Forks.

RESTAURANT BIO: The Current Restaurant features premium locally sourced ingredients artistically presented in an elegant atmosphere. The Sunroom is a private dining room connected to The Current Restaurant. A key feature is two walls of large picture windows looking out onto The Forks grounds for a bright and inviting dining experience. The room also highlights contemporary art by local artists that reflect water themes.

Current Restaurant and Lounge, Inn at the Forks
75 Forks Market Road  Winnipeg, Manitoba R3C 0A2