For Goat: Using a sharp knife, score the goat shoulder. Season with garlic, preserved lemon, rosemary, parsley, sea salt and cracked black pepper. Drizzle with olive oil
Sauté the celery, carrot and onion and place in a shallow dish. Add the seasoned goat, add wine and stock for moisture then cover tightly with baking paper and foil.
Cook in a pre-heated oven at 160◦C for 3.5 to 4 hours until meat is tender. Remove from oven, pull meat off bones and set aside.
For Paella: Heat olive oil in a paella pan or large frying pan over medium heat. Add onions and sauté for 3-5 minutes or until transparent, add sliced chorizo, followed by capsicums and carrots, cook for a further 5 minutes until softened slightly. Lower heat and add rice, cook for a few minutes or until rice is thoroughly coated and translucent. Add tomatoes, saffron and stock, bring to the boil, reduce heat and simmer for 10 minutes.
Add cooked goat and simmer for a further 10 minutes or until rice is tender. Add peas, season with salt and pepper, garnish with parsley and serve with Caesar salad and lemon wedges.
