The larger than life chef creates a delicious Spanish dish, perfect for sharing.
To make sofrito, place all ingredients in a food processor. Process until chunky.
In a medium sized pan or paella pan on high heat, pour sofrito in and cook for a couple of minutes. Add chicken stock and bring to the boil. Add rice. Cook for 5 minutes.
Add seafood. When liquid has reduced add peas, reduce to low heat and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on bottom of pan). Season. Garnish with lemon juice.
To serve, spoon paella among serving plates, garnish with lemon. Serve immediately.
If you don’t have a food processor chop sofrito mix roughly and use stick blender. Recommended size for pan is at least 30cm.
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