Celebrity Theatre at the Melbourne Good Food & Wine Show – Melbourne
What does Paella, Tapas & Churro’s have in common – Miguel Maestre
To say that the energy that is Miguel Maestre is driven by food and family is likened to the blood that courses through his veins. His love for cooking with Spanish instinctive flare is observed through his energised personality and humour. After watching and listening to the demonstration unfolding before you it not uncommon to walk away feeling like tonights dinner will be a Paella with Bomba rice because Miguel said this is the best one to use!
Ok as well as the beautiful food that he cooks he makes everyone feel special!
Cooking time approximately 30 minutes
1 Tablespoon Olive Oil
400g Bomba Rice
2 L Chicken Stock
salt & pepper
200g Frozen Peas
500g Marinara mix with prawns and calamari rings, mussels (optional)
Now what was the recipe for the sofrito – from memory and the quick scribble of ingredients I managed to write behind a pamphlet:
150 ml Olive Oil
3 fresh Tomatos Cut into quarters
4 Garlic cloves
4 Piquillo Peppers
1/2 Bunch fresh Thyme
1/2 Bunch Fresh Mint
1/2 Bunch Fresh Parsley
1/1 Bunch Fresh Coriander
1 teaspoon Saffron
1 teaspoon Sweet Paprica
1 teaspoon Smoke paprica
1: To make the sofrito place all ingredients into a food processor and process until smooth. Set aside.
2: Heat the oil in a large paella pan or (I have used a large frying pan with high sides). Add the rice and stir for about 5 minutes until the rice changes from white to a transparent colour.
3: Stir into the rice 12 tablespoons of the sofrito to the rice and cook for a further 2-3 minutes. If you are using fish arrange around the top now, you will need around 500g of marinara mix with prawns and calamari rings.
4: Add the stock, season and cook for a further 25-30 minutes without any stirring on medium heat. Once the stock has been absorbed lower the heat and cook for a further 3-5 minutes.
5: Remove from heat and cover with pan lid or foil and set aside for a further 5 minutes before serving.
6: Squeeze over lemon and lime juice and garnish with chopped parsley.
This recipe has been adapted from the book by Miguel Maestre “Miguel’s Tapas” Publishers New Holland