I have modified this a little but the flavours are true to the recipe by Miguel Maestre from his book Miguel’s Tapas. I have struggled to get this exactly right and the best results have come from using half the amount of stock it says to in the recipe. Trying to achieve a soccarada has been most challenging – still not sure I have that but it is really tasty and always impresses.
The sofrito makes enough for twice the amount of rice. My paella pan is not big enough to take more rice so I make the entire sofrito quantity and freeze the half I don’t use. It tastes as good as fresh for next time.
- 1 tablespoon olive oil
- 400g Calasparra rice
- 1kg mussels
- 500g king prawns
- 300g fresh calamari squid (cut your own rings, buy it whole from the fish monger)
- 1 L chicken stock
- salt and pepper
- 1 lemon
- 1 lime
- parsely to garnish
- 150ml olive oil
- 3 teaspoons sherry vinegar
- 3 large ripe tomatoes
- 1/2 chorizo sausage (Harris Farm ones are best)
- 3 pink eschallots, peeled
- 4 cloves garlic, peeled
- 4 pieces roasted capsicum (from a jar)
- 1/2 bunch thyme – leaves only
- 1/2 bunch mint
- 1/2 bunch parsely
- 1/2 bunch coriander
- 1 bunch chives
- 1 teaspoon saffron threads
- 1 teaspoon sweet paprika
- 1 teaspoon spicy paprika
- 1 teaspoon smoked paprika
- (Or replace last 4 ingredients with 4 teaspoons of paella spice mix)
- To make the sofrito just put everything in a food processor and process till smooth. Some of the quantities are a bit ambiguous but I have found you don’t have to be exact to get a great tasting result. Taste it after the first go and adjust accordingly if you want.
- Heat oil in a paella pan and add the rice. Cook, stirring occasionally, till transparent (about 5 minutes).
- Stir in about 12 tablespoons (roughly half the resulting mixture) of the sofrito and cook for 3 minutes.
- Add all the mussels, the squid and 2 prawns. Add all the stock. Cook over medium heat for about 20 mins. If your hob is not as big as the pan make sure you move the pan around during this time so that the edges get cooked as well. My hob is not so big and if I don’t do this the rice on the edges doesn’t cook.
- Now put the remaining prawns in and cook another 5 mins or until they looked cook. They will sit on top of the mixture but this is ok.
- Take off the heat and put a tea towel over the pan and let it sit for 5 minutes.
- Squeeze the lemon and limes over the paella and sprinkle with parsley. Serve and enjoy 🙂