February 2015

Sommelier Sara d’Amato and our kitchen present February’s ideal match

This intriguing dish includes many of the classic flavours of paella, like saffron, paprika and peppers, but with instant-cooking rice noodles in place of high-maintenance rice.

It’s a match made in heaven, and now it all comes out of one pot. Smoked paprika adds depth of flavour and differentiates this from everyday chili; buy either mild or spicy, depending on your preference.

Frozen lobster tails can be found in the seafood section of the grocery store. To remove the meat from the shell, thaw tails in cold water, then cut both edges of the soft underside down to the fin with clean kitchen scissors. Remove the underside; then you can easily pull out the tail meat.

Japanese curry is different from other curries because it starts with a flour-butter paste, so the end result is creamier and thicker. It’s also a touch sweeter, which makes this dish very kid-friendly.