Cook Paella With Miguel Maestre In His Brand New Paella Pan

There's something so special about sharing a meal with loved ones. Whether it be sitting around a family home, a backyard soiree or a long sunny lunch, making and sharing food really is something to be treasured.

Someone who certainly agrees with this is our very own Miguel Maestre, so he dropped in to cook us a paella in his brand new paella pan, and to tell us all about why it's such a special dish to him.

Oh- and if you've ever wondered how to pronounce paella, you might be in luck!

So, where did Miguel's love of paella come from?

For Miguel, paella is a special dish, and it comes from his big Spanish family and their shared love of food. Miguel's large family, headed up by his Abuella, enjoyed the dish all together making lots of shared memories along the way.

"It would be bubbling with fish, chicken… and something that really stays with me is how much happiness was around one dish, and how many amazing food memories it created."

With this much love and family history in one dish, how can it not be an amazing, tasty delight? Let's jump into the nitty gritty of Miguel's paella.

Let's start with a base

Miguel says this is the easiest paella you will ever make - you just need to follow a few easy steps. This will be the perfect meal for the warmer months ahead.

• Start with the sofrito. Grab out your chopping board. We suggest the S&N by Miguel acacia board. It's extremely sturdy, so you know your paella is in good hands. Grab out your small ramekins for your smaller chopped ingredients. Not only do these yellow and red ramekins make the perfect preparation tool, their bold and bright colours make them a beautiful edition to your dinner table all year long.

• Choose the juiciest, most plump tomatoes and use a grater to create a puree. This will create your base, and as Miguel explains, its the base to pretty much anything that is made in Spain- so you know you're on your way to something authentic.

• Add some (read - plenty) of olive oil to the puree, and as much garlic as your heart desires.

• Now, to the peppers. Grab some roasted peppers, marinated is best, and chop into small strips. Add this to the puree as well as some paprika and fresh herbs. The choice is up to you, but Miguel uses chives and parsley to enrich the flavour to perfection.

• Lastly, don't forget the ingredient that makes paella so famous and delicious. Saffron. Add a handful and give everything a good mix.

• Set aside and remember, the sofrito is the soul of the paella, and food with soul is the food that tastes the best! You're on your way to creating Miguel's paella.

Let's cook with Miguel's paella pan

Fry up your chosen proteins, and get cooking using that beautiful sofrito, stock and rice.

Once ready, serve straight from the pan, using the finished product as a centrepiece to your table. Be careful though, it will be hot! These Waffle tea towels are perfect for the job and will save burnt fingers.

Pop a little bit of aioli on the base of your plate, top with a squeeze of lemon and you're ready to go.

Make your very own memories - shop Miguel's range now.

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