The larger than life chef creates a delicious Spanish dish, perfect for sharing.


  • 2 cups (500ml) chicken stock

  • 200g Bomba rice

  • Marinara mix - 10 calamari rings, 4 x 20g pieces white fish, 4 large king prawns de-veined peeled, 8 mussels no shell

  • 50g fresh peas

  • Salt and pepper

  • 1 lemons

  • Sofrito

  • 25ml olive oil

  • 2 large ripe oxheart tomatoes, roughly chopped

  • 3 cloves garlic, peeled

  • 4 large roasted red capiscums from jar (piquillo)

  • ½ bunch thyme, leaves only

  • 1/2 bunch parsley

  • 1 teaspoon saffron threads

  • 1 tablespoon smoked paprika


  • 1.

    To make sofrito, place all ingredients in a food processor. Process until chunky.

  • 2.

    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.

  • 3.

    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.

  • 4.

    To serve, spoon paella among serving plates, garnish with lemon. Serve immediately.

  • Tips:

  • 1.

    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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