Miguel Mastre cooking paella at the Good Food and Wine Show
Eat & Drink

Feast-Worthy Paella

We’re pretty sure a month doesn’t pass in Melbourne when there isn’t a festival or three on the calendar. June plays host to several, but the tastiest is without a doubt the Good Food & Wine Show (now in it’s 13th year). If you’re in Melbourne from 7-10 June or Sydney 28-30 June (Perth and Brisbane you’ll get your turn later in the year), show your tastebuds a good time and buy them a ticket (tickets average $33.00 AUD a pop).

If you’re not so geographically fortunate, fret not because Miguel Maestre who is appearing at the Melbourne Good Food & Wine Show was kind enough to share with us his famous Paella recipe which we’re sure you’ll agree is worthy of royalty.

Miguel Maestre - Paella

 

Serves: 4 generously

Prep Time: 20 minutes

Cook Time: 30 minutes

Equipment Needed: paella pan and paella burner, food processor, medium size pot, mixing bowls, spoons, ladles, chopping boards, tea towels & serving plate

 

1 tablespoon olive oil

400g Calasparra rice

500g (1lb) mussels, cleaned

2 king prawns

1 blue swimmer crab, cleaned, quartered

4 baby calamari hoods, cleaned

4 yabbies

2L fish or chicken stock

salt and pepper

200g (7oz) fresh or frozen peas

2 lemons, halved

2 limes, halved

chopped parsley, to garnish

For the Sofrito

150ml (5fl oz) olive oil

15ml (½fl oz) sherry vinegar

3 large ripe oxheart tomatoes

½ chorizo sausage

3 pink eschallots, 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

 

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

Heat oil in a large paella pan. Add rice. Cook, stirring occasionally, for about 5 minutes or until it changes colour from white to semi-transparent.

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’ or crust on the bottom. If hot plate is not as big as pan, move pan around a little during cooking to ensure even heat. Add peas and remove from heat.

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.

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