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Miguel's Paella a la Maestre
Recipe by Miguel Maestre
Miguel has cooked up a seafood paella as this episode’s dish. This Spanish inspired recipe is bursting with delicious flavours.
- Steps
- Ingredients
Steps
- To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor then roughly chop the tomatoes and piquillo peppers and finely chop the garlic, parsley and chives and 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 been 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.
