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Miguel Maestre paella recipe Posted on June 28, 2016

   Miguel Maestre

Travels From Sydney, NSW | Bio | Enquire | DOWNLOAD RECIPE & PRINT

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! 

paella a la Maestre

Serves 2-3    


  • Before you assemble these ingredients on your kitchen bench - pour yourself a glass of that Spanish Red we mentioned.  

  • 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 and peeled), 8 mussels (no shell)
  • 50g fresh peas
  • salt and pepper
  • 1 lemon


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).

  • 25mL olive oil
  • 2 large, ripe oxheart tomatoes, roughly chopped
  • 3 cloves garlic, peeled
  • 4 large roasted red capsicums from jar (piquillo)
  • ½ bunch thyme, leaves only
  • 1/2 bunch parsley
  • 1 tsp saffron threads
  • 1 tbsp smoked paprika


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.