Spanish celebrity chef, Miguel Maestre, promised to cook us his much-talked about paella if we delivered the squid. He came through with the goods and what a tasty deal it was!


5 tablespoon extra virgin olive oil
400g Calasparra rice
300 mussels, cleaned
4 king prawns
300g calamari rings
300g pippies4 chorizo sausages, sliced 1.5l chicken stock
Salt and pepper
150g fresh or frozen peas
2 lemons, halved
Chopped parsley, to garnish


(sauce base used in Spanish cooking)
50ml olive oil
3 large ripe oxheart
5 cloves garlic, peeled
4 piquillo peppers1/2 bunch thyme, leaves only
1 bunch parsley
1 bunch chives
1 tsp saffron threads
1 tsp sweet paprika
1 tbsp smoked paprika

The Preparation:

To make sofrito, place all ingredients in a food processor. Process until smooth.
Set aside. Heat oil in a large paella pan. Cook chorizo till golden, add sofrito and
cook for a further 6 minutes stirring at all times. Add seafood and mix in well then
add stock and bring to the boil. Season, cook for 18 minutes on high heat till stock is
absorbed. Add peas. Rest for 5 minutes before serving. Garnish with lemon and parsley.


Check out Miguel’s books!
Miguel’s Tapas and Spanish Cooking,
available in all good book stores.