Name: Paella a la Maestre
Total time: 1 h
Yield: 2
Ingredients: 400ml chicken stock; 200g Bomba rice; 4 large king prawn; 10 black mussels live; 6 pippies; 4 large scallops; 150g baby calamari cleaned and scored; 2 chorizo sausage, thinly sliced; 50g fresh/frozen peas; 1 lemon, cut into wedges, to serve; Sofrito; 2 large ripe ox heart tomatoes, roughly chopped; 2 large roasted red capiscums from jar (piquillo); 4 cloves garlic, peeled; ½ bunch parsley; ½ bunch chives; 25ml Extra Virgin olive oil; 1 teaspoon saffron threads; 1 tablespoon smoked paprika

Ingredients

Method

Serves : 2

Time needed : 1h

Difficulty : medium

Looking to embark on a culinary journey to Spain without leaving your kitchen? Try Miguel's signature paella dish, Paella a la Maestre. This dish combines the rich flavors of chicken, chorizo, and saffron-infused rice to create a mouthwatering experience that will transport your taste buds straight to the heart of Spain. Whether you’re hosting a dinner party or simply craving something special, this paella is sure to impress.

Ingredients

Method

Ingredients

400ml chicken stock

200g Bomba rice

4 large king prawn

10 black mussels live

6 pippies

4 large scallops

150g baby calamari cleaned and scored

2 chorizo sausage, thinly sliced

50g fresh/frozen peas

1 lemon, cut into wedges, to serve

Sofrito

2 large ripe ox heart tomatoes, roughly chopped

2 large roasted red capiscums from jar (piquillo)

4 cloves garlic, peeled

½ bunch parsley

½ bunch chives

25ml Extra Virgin olive oil

1 teaspoon saffron threads

1 tablespoon smoked paprika

Ingredients

Method

Step 1

To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

Step 2

Heat a 30cm fry-pan or paella pan on high heat, add chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and seafood bring to a simmer. Continue simmering for about 10 minutes.

Step 3

When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

Step 4

Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.

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