It’s time to whip out your apron and pan and join everyone’s favourite Spanish chef in the kitchen!

To celebrate the launch of Stockland’s first all-electric community in WA, Wildflower in Piara Waters, an intimate cooking demonstration was hosted for customers and first purchasers with celebrity chef Miguel Maestre and local special guest Chef Gogo.

Stockland recognises that moving towards all-electric appliances in the home can be a big change for many of their residents, and they want you to know that they’re there every step of the way.

Cooking Miguel’s famous paella gas-free? No problemo.

"Cooking with induction is safe because once your pan's off the surface, the heat stops. It's that simple. It's also quick with induction cooking, there's no more waiting for your pan to heat up. It'll take a little time for some residents to adjust, but when they do - they won't look back!" said Mr. Maestre. 

Paella A La Maestre

Ingredients:

400mL chicken stock

200g bomba rice

250g chicken, diced

2 chorizo sausage, thinly sliced

50g fresh/frozen peas

1 lemon, cut into wedges, to serve

For the sofrito...

2 large ripe oxheart tomatoes, roughly chopped

2 large roasted red capsicums from jar (piquillo)

4 cloves garlic, peeled

1/2 bunch parsley

1/2 bunch chives

25mL extra virgin olive oil

1 teaspoon saffron threads

1 tablespoon smoked paprika 

Method:

Step 1

To make the sofrito, place all ingredients in a food processor and process until chunky. If you don’t have a food processor, then simply roughly chop the tomatoes and capsicums and finely chop the garlic and parsley and combine with other sofrito ingredients.

Step 2

Heat a 30cm fry-pan or paella pan on high heat, add chicken and chorizo and cook until golden brown. Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add chicken stock and bring to the boil. Stir in rice and bring to a simmer. Continue simmering for about 10 minutes.

Step 3

When rice is tender and liquid has almost fully reduced (there should still be some liquid in the fry-pan), add peas and cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

Step 4

Season to taste with salt and garnish with chives. Squeeze over lemon juice just before serving.

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Celebrity Chef Miguel Maestre said that he was excited to be part of the launch of Wildflower and show the community how to cook in their new homes.

“Food is a language that we all speak – it provides an opportunity for connection and brings people together. Celebrating food, speaking to the Wildflower community, and helping them to cook in their new homes is an honour,” said Mr. Maestre.

Check out Miguel's cooking demonstration below. Or, if you're ready to find your future home at Stockland Wildflower, explore our most popular packages.