Paella a la Maestre

Myrtleford Times - - REGIONAL EXTRA - WITH MIGUEL MAESTRE

NOW in its eighth year, A Taste of Har­mony re­turns in 2016 from March 21–27.

To join the cam­paign, work teams just reg­is­ter via the A Taste of Har­mony web­site. Par­tic­i­pants then bring in a dish of food to cel­e­brate their her­itage, which is shared among col­leagues and stim­u­lates con­ver­sa­tion about their cul­tural back­ground.

To reg­is­ter your work­place visit www.tas­te­ofhar­mony.org.au/reg­is­ter, choose a day and time that suits in the week March 21-27, and tell your work­mates to bring a plate of food to share over morn­ing tea, lunch or af­ter­noon tea.

This Span­ish dish from Taste of Har­mony am­bas­sador Miguel Maestre (pic­tured) is full of flavour.

Method

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.

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 and bring to a sim­mer.

Con­tinue sim­mer­ing for about 10 min­utes.

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 two min­utes to achieve ‘soc­car­rada’ (crust on the bot­tom of the pan).

Sea­son to taste with salt and gar­nish with chives.

Squeeze over lemon juice just be­fore serv­ing.

IN­GRE­DI­ENTS

> 400ml chicken stock

> 200gm Bomba rice

> 4 large king prawn U6

> 10 black mus­sels live

> 6 pip­pies

> 4 large scal­lops

> 150gm baby cala­mari cleaned and scored

> 2 chorizo sausage, thinly sliced

> 50gm fresh/frozen peas

> 1 lemon, cut into wedges, to serve

Sofrito

> 2 large ripe ox­heart 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

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.