Recipe - Miguel's Paella a la Maestre

Paella a la Maestre

Here at OTCB, we are big fans of TV Chef Miguel Maestre. We've been lucky enough to be given his signature Paella recipe for you all to try and cook at home. A major staple in the Maestre family, Miguel’s paella recipe was inspired by his upbringing in Murcia, Spain, and perfected over years of cooking in his restaurants and live cooking demonstrations around the country.

Miguel's Paella a la Maestre

Paella a la Maestre

Serves: 3-4

500g Marinara mix (mussels, fish, calamari, prawns, scallops)

Splash Extra Virgin Olive Oil

500ml Chicken Stock

220g Bomba Rice

50g Fresh/Frozen Peas

1 Lemon, cut into wedges, to serve

½ bunch chives, garnish

Sofrito

2 Large ripe tomatoes, roughly chopped

6 Piquillo peppers

4 Garlic cloves, peeled, crushed

½ Bunch parsley

1 Bunch chives

25ml Moro Extra Virgin olive oil

1 Pinch saffron threads

1 Tablespoon smoked paprika

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

Heat a 30cm fry-pan or paella pan on high heat, add marinara mix with a splash of extra virgin olive oil and cook for 1 minute. Add sofrito and cook for a further 3 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer on medium to low heat for 15 minutes until stock has absorbed.

Add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

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

Serve with Aioli and Sangria - the Spanish way. Ole!

Coming soon to Woolworths are Miguel’s Paella a la Maestre kits. If you like the sound of the recipe above, these kits will make the paella process that much easier. More details here.