Celebrity chef Miguel Maestre shares his recipe for an incredible seafood paella. It's the perfect winter warming recipe! Marg’s Tip: Find a great Spanish Red to accompany this masterpiece!
Before you assemble these ingredients on your kitchen bench - pour yourself a glass of that Spanish Red we mentioned.
Just in case you were not aware or started with the red earlier than suggested, we thought we might clarify sofrito. (In Spanish cooking, sofrito a mixture of lightly fried onions and garlic, usually with tomatoes and other vegetables, used as a base for soups and stews).
To make sofrito, place all ingredients in a food processor. Process until chunky.
In a medium-sized pan (30cm) 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 (time to top up your glass of red perhaps).
Add seafood. When liquid has reduced, add peas, reduce to low heat and cook for a further 2 minutes until you get ‘soccarrada’ (crust on bottom of pan).
Season and drizzle with lemon juice.
To serve, spoon paella among serving plates and garnish with lemon. Eat immediately.