Paella a la 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.
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.
> 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
> 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