Highlights
- Using donated ingredients, chef makes what is believed to be Australia’s largest-ever paella
- 1500 portions were snap frozen and distributed by charity groups
- Ten volunteers were hand-selected to assist the chef produce the dish
TV star and chef told SBS Spanish what led him to create what is believed to have been Australia's largest-ever paella.
He said he simply couldn’t sit idly by after the TV show he works for, suspended scheduled recordings due to the recent floods.
“Everything got a little ugly because of the floods and where we were going wasn't going to be safe, so I said to myself, 'why don't we help them?'” he said.
Mr Maestre quickly unpacked his huge, three-metre-wide paella pan recently purchased from Spain and got to work.
He then uploaded a post to Instagram and asked his followers to lend a hand.
"There was an immediate groundswell of calls and offers... people have very good hearts," he said.
About 300 people offered to help in the kitchen, but due to logistical spacing requirements, he chose just 10 volunteers, all with prior commercial cooking experience.
Mr Maestre explains that the rice was donated by the Rodríguez family who produce and import Spanish products to Australia.
Chef Maestre with two of the 10 volunteers who answered his call for help in the kitchen. Source: Provided (Instagram @thecrazybull)
"We used 150kg of rice, I couldn't even lift some of the bags myself,” he said.
A network of supermarkets donated 200kg of chicken, in addition to piles of tomatoes, parsley and garlic. The chorizos were provided by Mr Maestre, from his private factory.
"The stars aligned and the magic of humanity happenned," the chef said.
Distribution of the 1500 portions of paella was handled by OzHarvest and Foodbank.
"They told me: 'We are going to give you some containers for the rations, we are going to freeze it so that everything is safe, and then we (will) take it (to the flood zones) with the trucks," he said.
"It was a miracle, like that of Jesus Christ with the multiplication of the loaves and fishes.”
Chef Miguel Maestre with the giant paella pan. Source: Provided (Instagram @thecrazybull)
This was the first time that the chef had ever cooked a paella of this size which he nicknamed "Paellatrón".
When you have 150kg of rice, 15kg of garlic, 20kg of paprika and 450 litres of broth, it is very complicated to calculate, but common sense and the instinct of a cook are applied.
"It was very nice, people have very good faith, and everyone wants to help, it's a very Australian spirit. It's a fantastic feeling to have been able to combine that with ‘the Spanish way;”, Mr Maestre said.
Paella, a traditional rice dish originating from Valencia, has a special place in the hearts of Spanish people everywhere with .
Now that COVID-19 restrictions have been relaxed, the chef is preparing to participate in several food festivals across the country.
"Little by little, we are bringing flavours from Spain, to conquer the taste buds of Australians,” he said.
