Let me start by saying, Scott is the paella master. I’ve had a lot of paella and his is definitely the best. Check it out.
First you’ll want to prepare the ingredients for the Sofrito:
- garlic – 4 whole, 1 chopped
- 1 brown onion, diced
- 1 big tomato, diced
Chop your chorizo and cook it. I like to use real Spanish Chorizo from Spain. It’s ridiculously tasty.
chopped chorizo and bell pepper
Next, use whatever stock that matches the kind of paella you’re making (if you’re making meat paella, use chicken stock, if you’re making fish paella, use fish stock). Pour about 6 cups into a pot, about enough to fill your paella pan. Heat the stock and add saffron and some smoked Spanish paprika. Once it boils, turn it down to a simmer. If you’re using mussels, add them to the stock and let them cook until they open and then remove and set them aside. Add some salt and pepper to broth while its simmering.
cook the sofrito in the oil to begin the paella
Put the paella pan on your barbeque, cover the bottom with oil and heat. Add the Sofrito and cook until its caramelized and mushy. Add the cooked chorizo.
Paella rice - Arroz Bomba Cebolla
After a few minutes, add the hot stock mixture and fill until the broth comes to within about a centimeter of the top of the pan. Heat the broth until its close to boiling. Add the rice (see the picture for the best brand). You want to add just enough so that it fills the bottom of the pan. Less is better because it will absorb more of the liquid. Don’t stir once you’ve added the rice. Cook until all the liquid is absorbed. You can add more hot water if it dries out and the rice isn’t finished cooking.
add the shrimp when the rice is about 4 minutes from being done
Add the shrimp when you think the rice is about 4 minutes from being done. You can also add some sliced red bell pepper as well. Serve it right out of the pan! Thanks to Mr. Lerner for this recipe.
paella!
