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Paella a la Maestre

Name: Paella a la Maestre
Ingredients: 2 tablespoons tablespoons olive oil; 200g Calasparra rice; 1 litre (4 cups) fish stock; 18 mussels; 200g fresh or frozen peas; 1 lemon, quartered; 1 lime, quartered; 50ml extra virgin olive oil; 2 teaspoons sherry vinegar; 2 large ripe tomatoes, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 eschallot, coarsely chopped; 3 piquillo peppers; 6 large stems thyme, leaves picked; 8 stems mint, leaves picked (about ¼ bunch); ½ cup coarsely chopped coriander leaves; (about ¼ bunch) coriander stems; ½ bunch chives, coarsely chopped; ½ bunch flat leaf parsley, coarsely chopped, plus extra leaves reserved to serve; 1 pinch saffron; ½ tsp sweet paprika; ½ tsp hot paprika; ½ tsp smoked paprika

MasterChef Australia

13 Mar 2012

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

2 tablespoonstablespoons olive oil

200gCalasparra rice

1 litre (4 cups)fish stock

18mussels

200gfresh or frozen peas

1 lemon, quartered

1 lime, quartered

Sofrito:

50mlextra virgin olive oil

2 teaspoonssherry vinegar

2 largeripe tomatoes, coarsely chopped

2garlic cloves, coarsely chopped

1eschallot, coarsely chopped

3piquillo peppers

6large stems thyme, leaves picked

8stems mint, leaves picked (about ¼ bunch)

½ cupcoarsely chopped coriander leaves

(about ¼ bunch)coriander stems

½ bunchchives, coarsely chopped

½ bunchflat leaf parsley, coarsely chopped, plus extra leaves reserved to serve

1pinch saffron

½ tspsweet paprika

½ tsphot paprika

½ tspsmoked paprika

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

TomatoSeafoodRiceLemonPeasGarlicThymeCorianderPaprikaVinegarSaffronLimeFish stockMusselsChivesEschalotAdult SupervisionComfort FoodDinnerLunchSummer

Recipe by a MasterChef Australia contestant. Originally published by Network 10 on 13 Mar 2012.

Original on 10 Play ↗