The secret to great Paella is the Sofrito

September 21, 2016 Categories: Recipes

The Sofrito

Blend altogether to form a paste…

  • 60 ml extra virgin olive oil
  • 25 ml sherry vinegar or red wine vinegar
  • 1 ripe tomato
  • 3 garlic cloves peeled
  • 1 shallot sliced
  • 1 tsp. thyme leaves
  • 1 tbsp. chopped mint
  • 1 tbsp. chopped coriander
  • 1 tbsp. chives chopped
  • 1 tsp. smoked paprika

For the Paella

  • 1 Cup Arborio or Paella Rice
  • 2 Cups Chicken Stock
  • ½ Cup dry white wine
  • 1 pinch Saffron or Saffron powder
  • 1 Chorizo
  • 1 Punnet Cherry Tomatoes.
  • 200 gm. Mushrooms
  • ½ Spanish onion
  • 2 Cloves Garlic
  • 50 gm. Butter
  • Salt & Pepper to taste
  • 250 gm. Chicken Thigh pieces
  • 2 Green King Prawns per person (leave tails on)
  • 12 Fresh Mussels
  • 150 gm. Baby Squid (cleaned and skinned)
  • 250 gm. Barramundi Pieces

The Method

  • You will need a heavy based fry pan or a Paella pan with multiple gas rings.
  • Seal the chicken pieces in the pan and set aside.
  • Slice the Chorizo and sauté in same pan and set aside
  • Sauté cherry tomatoes in same pan until the skins crack open and set aside
  • Sauté garlic, onion, mushrooms lightly in butter.
  • Add rice and cook until it becomes translucent.
  • Add stock, Chorizo, Saffron, white wine, the Sofrito, pepper & salt.
  • Bring to simmer stirring occasionally.
  • Simmer until liquid is absorbed into rice.
  • Arrange chicken pieces and cherry tomatoes around the pan pressing them into the rice.
  • Press Barra pieces, Squid, prawns, and mussels into rice to form a pattern.
  • Turn down heat until seafood is cooked and a crust (called Socarrat) is formed on the bottom of the pan.