Paella at Papaya

Spain comes to the South Pacific ...

Who would have thought you could enjoy paella here in the islands of the South Pacific?

Our paella is one of the most requested dishes at our Long Lunches. The scent of saffron, bay leaves and beautiful lobster stock floats around the villa. 

Many of our guests take a cooking class with Marcus in the afternoon and then that’s dinner done! If we have lobster from our reef then it finds its way into the paella also.

The hero ingredients usually depend on what’s available here at the time. It may be farmed prawns from Teouma, octopus from Efate, or beautiful poulet fish which is a speciality of Vanuatu. For vegetarians imagine tofu marinated in garlic and smokey paprika with brown rice and black beans!

Stoney makes her fabulous sangria. Perfect with paella on a tropical island

This will be a memorable meal for sure…

The Loco Long Lunch

How about a five hour lunch..... followed by a swim

Stoney sets up the big table in the nakamal at least once a month…. but this is becoming popular so check in when you are staying and join the fun. Lunch kicks off around midday… usually a swim around 3:30 and then onto dessert! 
Marcus makes 5+ courses using what is fresh and available locally. Food is Caribbean or Macanese and every now and then he will surprise our guests with a typical island dish.
It is BYO so guests bring their favourite drop. It a great afternoon… usually Sunday afternoon…

Long Lunch

Our Wood Fired Oven

Who doesn't like something out of a wood fired oven!

This was my weekend project. A true labour of love. Now we make pizzas, roast vegetables and with the addition of a ‘Tuscan Grill’ we grill steaks, lobsters, fish and anything else you can think of… oh yes… Portuguese Pirri Pirri Chicken. 
The oven is built to the original Pompeii Oven specifications which are very precise. The floor of the oven is fire bricks and under them is an insulation layer of sand and empty beer bottles. Yes I took one for the team and emptied a few… well more than a few but who’s counting.

wood-fired oven

Living on a tropical island has its challenges. If you want something you need to build it your self… oh yes .. assuming you can get the materials. This little project took me almost two months. What with waiting on refractory cement and fire bricks to arrive from overseas.  http://mccallsnurseries.com/readme.html Was it worth it?

Definitely. It looks beautiful and is so much fun to cook with. We have had afternoons or evenings with guests where we light it up and make some amazing food. There is some thing magical about cooking with fire… and of a night it just looks romantic. We are constantly learning how to use the oven and also what timber to use… We are stock piling timber now to allow it to dry for approximately 12 months!

Steak from the oven
The Loco Kitchen