Short Cuts To Glory - Recipes - Paella

Matt Okine, a comedian and food enthusiast, embarks on a culinary journey to learn cooking from Australia's top chefs. In this episode, he visits Miguel Maestre to master the art of making paella at home. They discuss the importance of ingredients like sofrito, chorizo, and Spanish rice, and share tips on cooking techniques. The episode concludes with a tasting session, highlighting the dish's flavors and textures.

What does Miguel say about the use of fresh capsicum versus jarred ones?

How does Miguel suggest checking if the paella is done?

What is the significance of the crust at the bottom of the paella?