Lazy Paella
ingredients
For the Sofrito Broth:
1 medium red onion- diced
6 cloves of garlic- smashed
1 medium red bell pepper- seeds removed and diced
1 medium yellow bell pepper- seeds removed and diced
1 Serrano chile- roughly chopped with seeds
6 medium Roma tomatoes- roughly chopped with seeds
1/4 cup white wine
1/4 cup sherry
1/4 cup cream
1/2 bunch cilantro- torn in half
1 pinch saffron
2 quarts vegetable or chicken stock
For the Paella:
3 tablespoons olive oil
2 cups Arborio rice
8 ounces Pamplona Spanish Chorizo- thinly sliced
1/4 cup shallots- finely minced
1/2 cup roasted peppers- diced
1 cup cherry tomatoes- halved
8 asparagus spears- trimmed and blanched
12 snow peas- trimmed and blanched
8 large prawns- deveined
12 calamari tubes and tentacles
1 medium red onion- diced
6 cloves of garlic- smashed
1 medium red bell pepper- seeds removed and diced
1 medium yellow bell pepper- seeds removed and diced
1 Serrano chile- roughly chopped with seeds
6 medium Roma tomatoes- roughly chopped with seeds
1/4 cup white wine
1/4 cup sherry
1/4 cup cream
1/2 bunch cilantro- torn in half
1 pinch saffron
2 quarts vegetable or chicken stock
For the Paella:
3 tablespoons olive oil
2 cups Arborio rice
8 ounces Pamplona Spanish Chorizo- thinly sliced
1/4 cup shallots- finely minced
1/2 cup roasted peppers- diced
1 cup cherry tomatoes- halved
8 asparagus spears- trimmed and blanched
12 snow peas- trimmed and blanched
8 large prawns- deveined
12 calamari tubes and tentacles
directions
Heat a large saute pan until smoking hot. Very carefully add 3 tablespoons of olive oil. Add the red onion and crushed garlic, stirring constantly until slightly charred for 2 minutes. To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes. Add the chopped Roma tomatoes and allow to cook for 7 minutes or until all of the liquid has evaporated. Season generously with salt and pepper. Once the tomatoes have cooked down, add the white wine and sherry and reduce by half. Add the heavy cream and saffron, bringing to a boil. Once boiling, turn off the heat and add the torn cilantro. Allow the mixture to cool. Once cool, transfer to a blender and blend. In a large pot, heat the stock to boiling and reduce to a simmer. Slowly add the sofrito to the stock, whisking constantly. Allow to simmer while you prepare the rest of the paella.
Heat a large saute pan over medium heat. Add 3 tablespoons olive oil to the pan and saute the shallots. Once the shallots are translucent, add the Arborio rice and chorizo to the pan, stirring constantly as in the preparation of risotto. Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender. Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus and snow peas. Season with salt and pepper. Season the calamari and prawns with salt and pepper and grill or saute in a separate pan. Transfer the paella to a large serving dish and top with the grilled seafood. Serve with toasted baguettes. Serves 4.
Heat a large saute pan over medium heat. Add 3 tablespoons olive oil to the pan and saute the shallots. Once the shallots are translucent, add the Arborio rice and chorizo to the pan, stirring constantly as in the preparation of risotto. Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender. Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus and snow peas. Season with salt and pepper. Season the calamari and prawns with salt and pepper and grill or saute in a separate pan. Transfer the paella to a large serving dish and top with the grilled seafood. Serve with toasted baguettes. Serves 4.