PAELLA

New pan? Season it first

Fill it ¾ full with water and bring it to a boil. Pour out the water, dry the pan, and rub a bit of oil around the inside.

Suggested Pairings

  • Shrimp or octopus with scallions, cherry tomatoes and green beans
  • Butifarra Sausage with onion wedges and asparagus
  • Chicken and chorizo with judion beans and artichokes

Pro Tips
Choose protein and vegetables that work in harmony with your stock flavor.

Using a larger format, raw protein? Brown and cook until about 80% done over low- medium heat before setting aside.

Use your grill, let the flames burn down a bit and cook this over your coals outside

Soccarat! The crispy brown caramelized crust on the bottom of the pan that you achieve at the end of making paella. Pay attention to the sound of the rice near the end of cooking. It should crackle, and smell like toasty (not burnt) rice.

Simple Paella Recipe

  • 1 ½ cups of paella rice like calasparra or bomba
  • 1 liter of Aneto paella stock of your choice
  • 2 tbsp sofrito
  • 4-6 oz of protein per person (we recommend cooking for 4)
  • 1 tsp salt or to taste

Instructions
Preheat oven to 425 degreesHeat pan on the stovetop over high heat (turn on your kitchen fan). Add a few turns of olive oil, and season and sear protein and vegetables. Once additions are nicely browned, set aside.

Pull the pan from the heat and add a little more olive oil to the pan, followed by 2 tablespoons of sofrito. Saute for 30 seconds.

Add paella base (full container or 1 quart of stock), stir gently, return to the heat and bring to a simmer. Add 1 teaspoon of salt.

Once simmering, add 1 ½ cups paella rice. Stir the rice in and spread evenly. Once even, do not continue to stir. Bring stock down to a medium simmer. (if cooking a larger protein like chicken thighs, add it in now).

Cook for 5 minutes then place in the oven for 5-8 minutes. Pull from the oven and add any smaller proteins like shrimp or fish and cook for an additional 5 minutes.

Turn heat down to low, rotate pan 90 degrees and cook for an additional 5 minutes.

Pull the entire pan from stove top, cover with foil or a large baking sheet and let sit for 5 minutes. Enjoy it with all i oli!

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