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Miguel Maestre's Paella à la maestre

Miguel Maestre's Paella à la maestre
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An amazing blend of spices, flavours and textures.

Ingredients

  • 1 tablespoon olive oil
  • 400g calasparra rice
  • 500g mussels, cleaned
  • 2 king prawns
  • 1 blue swimmer crab, cleaned, quartered
  • 4 baby calamari hoods, cleaned
  • 4 yabbies
  • 2 litres fish or chicken stock
  • salt and pepper
  • 200g fresh or frozen peas
  • 2 lemons, halved
  • 2 limes, halved
  • Chopped parsley, to garnish
  • Sofrito
  • 150ml olive oil
  • 3 teaspoons sherry vinegar
  • 3 large ripe oxheart tomatoes
  • ½ chorizo sausage
  • 3 pink shallots, peeled
  • 4 cloves garlic, peeled
  • 4 piquillo peppers
  • ½ bunch thyme, leaves only
  • ½ bunch mint
  • ½ bunch parsley
  • ½ bunch coriander
  • 1 bunch chives
  • 1 teaspoon saffron threads
  • 1 teaspoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon smoked paprika
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Method

  1. To make sofrito, place all ingredients in a food processor. Process until smooth. Set aside.
  2. Heat oil in a large paella pan. Add rice. Cook, stirring occasionally, for about 5 minutes or until it changes from white to transparent.
  3. Stir in 12 large tablespoons of the sofrito. Cook for 3 minutes. Add seafood and stock. Season. Cook over medium heat, without stirring, for about 25 minutes or until stock has been absorbed and rice is almost tender. Reduce heat to low and cook for a further 3 minutes to form a nice "soccarrada".
  4. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat. Add peas and remove from heat.
  5. Stand, covered with a tea towel, for 5 minutes. Squeeze over lemons and limes and season. Garnish with parsley. Serve paella warm, not steaming hot.

  6. Tip: Never scrub a paella pan. Wash it carefully with hot water only.

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