Back to ideas wall

Paella a la Maestre

Category: food

For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.

  • Serves: 2-3
  • Time needed: 1 hour
  • Difficulty Medium


  • 400ml chicken stock
  • 200g Bomba rice
  • 4 large king prawn
  • 10 black mussels live
  • 6 pippies
  • 4 large scallops
  • 150g baby calamari cleaned and scored
  • 2 chorizo sausage, thinly sliced
  • 50g fresh/frozen peas
  • 1 lemon, cut into wedges, to serve
  • Sofrito
  • 2 large ripe ox heart tomatoes, roughly chopped
  • 2 large roasted red capiscums from jar (piquillo)
  • 4 cloves garlic, peeled
  • ½ bunch parsley
  • ½ bunch chives
  • 25ml Moro Extra Virgin olive oil
  • 1 teaspoon saffron threads
  • 1 tablespoon smoked paprika

Directions

  • 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 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 seafood 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.

Sign up to stay in touch