This dish by Miguel Maestre from Network TEN's The Living Room, serves four people generously. It takes 20 minutes to prep and around half and hour to cook.

Ingredients
For the sofrito
50ml olive oil
3 large ripe oxheart tomatoes
4 cloves garlic, peeled
10 piquillo peppers
1/2 bunch thyme, leaves only
1 bunch parsley
1 bunch chives
1 tsp. saffron threads
1 tsp. sweet paprika
1 pinch spicy paprika
1 tsp. smoked paprika

For the paella
1 tbsp. olive oil
1 side fresh goldband snapper fillet, skin on
12 large raw frozen local scallops
6 large raw Moreton Bay bugs
12 fresh king prawns
200g fresh local peas
2L chicken stock
400g calasparra rice
Salt and pepper
2 lemons, halved
1 bunch fresh local parsley, to garnish

Method
Make the sofrito by placing all ingredients in a food processor and processing them until chunky
Put a large paella pan on a high heat, pour in the sofrito and cook for a couple of minutes
Add stock and bring to the boil. Then add rice
Cook for 5 minutes, then add the seafood and peas
When liquid has reduced, reduce to low heat and cook for a further 2 minutes to achieve ‘soccarrada’
Allow a couple of minutes to cool down and serve with lemon and parsley.