Paella Valenciana
Ingredients
Soffrito
5 tablespoons Spanish olive oil
1 large onion, finely chopped
2 garlic cloves, crushed to a paste or finely chopped
1 small can whole tomato
Salt
1 teaspoon Spanish paprika
Saffron
Seafood
Squid rings
1 dozen tiger shrimp
1 dozen mussels
Rice
2 cups arborio rice
3 cups seafood or chicken stock, plus more if needed
1 cup dry white wine
Garnish
Roasted red bell pepper
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Preparation
1. Make soffrito. Heat olive oil over low heat. Caramelize onion slowly for 10-20 minutes. Add garlic and
canned whole tomatoes in olive oil. Simmer until well sweated and until tomato achieves a jam-like
consistency. Flavor with paprika and saffron. You may do this a day in advance.
2. Saute rice and soffrito.
3. Boil stock and wine in a separate pot. Slowly pour stock over the rice, stir and spread rice evenly. Cook
for 15-20 minutes until done. During the last 5-10 minutes of cooking, arrange seafood. Cover rice with
foil.
4. Arrange roasted bell pepper on top of paella.
5. Serve.