Crab and Miso Butter

  • 150g crab shells
  • Olive oil
  • 15ml brandy
  • 250g Mainland Unsalted Butter
  • 5ml miso paste
  • 2.5ml tomato paste
  • Drizzle of lemon juice
  • Pinch smoked paprika



  1. In a heavy based pot add a little olive oil and the crab shells and roast well until bright red and starting to smell amazing
  2. Flame the brandy with the shells until all the alcohol has burnt off
  3. Add the butter, miso paste, tomato paste, lemon juice and the paprika
  4. Cook for 15 minutes until the butter is well infused with flavour before straining the butter off and allow to cool to room temperature
  5. Using a whisk, whip the cooled butter until smooth and fluffy, leave to one side.



  • 2 chorizo sausages diced
  • 1 green capsicum diced
  • 1 zucchini diced
  • 5 cloves of garlic peeled and diced
  • 250g diced chicken thighs
  • 50g fresh corn kernels or frozen
  • 12 fresh medium sized prawn’s
  • 5g Cajun spice
  • 150g fresh crab claws or legs
  • 1 red chilli sliced
  • 250ml white wine
  • 150g long grain rice
  • 1 pinch saffron
  • 100ml chicken stock
  • Juice of 1 lemon
  • 100ml tomato passata
  • 100g Mainland Unsalted Butter
  • 8 medium mussels cleaned
  • 150g Mainland Parmesan Shredded



  1. . In a large paella pan, sear the chorizo, vegetables, chicken, corn, prawns, Cajun spice, crab claws and red chilli
  2. Add half the wine to deglaze the pan, add the rice and saffron into the pan and continue cooking until the rice starts to crackle
  3. Add the chicken stock, lemon juice, tomato Passata and a knob of butter, toss well and place into the oven at 180°C for 20 -25 minutes until the rice starts to get crispy around the edges
  4. To steam the mussels - bring half a glass of wine mixed with half a glass of water to the boil, add in the mussels and steam with the lid on until mussels are opened
  5. Remove the paella from the oven and garnish with the mussels spooning a little of the cooking liquid on top
  6. Top with parmesan and dollops of crab butter and a squeeze of fresh lemon juice
  7. Serve with roast corn cobs and crumbled feta


The Result