This classic gets reinvented here as a curried paella-style dish, rather than a soggy rice stew.
2 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, minced
1 small carrot, finely diced
2 cups chopped cabbage
500g beef mince
½ cup green beans, cut into 1cm lengths
½ cup frozen peas
2 tomatoes, chopped
1 tbsp curry powder
1 tsp smoked paprika
½ cup white wine
3 cups chicken stock
½ tsp salt
3 cups sushi rice (or other short- or medium-grain rice, but not risotto rice)
1 squid tube, cut into thin rings
coriander sprigs, to serve
lemon wedges, to serve
1. In a very large frying pan or paella pan on a medium heat, add the olive oil and fry onion, garlic, carrot and cabbage for about 10 minutes, stirring frequently. Add the mince and fry until browned. Add the beans, peas, tomato, curry powder and paprika and stir to combine.
2. Add the wine and stock and stir again. Add the salt, check, and season again if necessary. It should taste slightly saltier than you'd like the final product to be as the salt will also season the rice. Scatter the rice over the mince mixture and stir just enough to distribute it evenly. Bring to a simmer and cook on low-medium heat for about 7 minutes. Press the squid rings into the rice and simmer until the rice and squid are cooked through, about 5-7 minutes. Scatter with coriander sprigs and serve with lemon wedges.
Adam's tip: Sushi rice (also known as koshihikari rice) is a cheaper Australian-grown alternative to the bomba or calasparra rice usually used for paella-style dishes. All are short-grain Japonica varieties with very similar properties.
If you like this recipe, try Adam Liaw's caramelised pineapple and fennel upside-down cake.