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Paella

Author	Martijn Braam
Cuisine	Spanish
Course	main dish
Prep time	20 min.
Cooking time	40 min.
Diets	Meat
Serves	4

Ingredient	Amount	Prep
Bomba rice	320 g
Onion	1 pieces	Chopped very finely
Red paprika	1 pieces	Chopped very finely
Green paprika	1 pieces	Chopped very finely
Garlic	2 pieces
Canned tomato	400 g
Chorizo	1 tablespoon
Saffron threads	1 cup
Broth	640 ml
Olive oil	1 dash

Sofrito, for 2 batches

Put a bit of Olive oil in the paella pan and put in the Onion , Garlic , Red paprika , Green paprika and a little salt Let the vegetables fry slowly for 15 to 20 minutes until they start to brown slightly. Stir occasionally Add the Canned tomato and Chorizo and stir everything together and let it fry for 3 more minutes Take out half of the sofrito and freeze it for the second time you make this dish

cooking

Add the uncooked, unwashed Bomba rice to the sofrito and stir fry it for 2 minutes Pour in the Broth and add the Saffron threads Stir carefully to mix everything together This is the point where other meat or fish can be added Let the rice cook for 18-20 minutes without stirring it, add more broth if it dries too quickly Turn off the heat and let it rest for 5 to 10 minutes in the paella pan. Cover it with a kitchen cloth

Tips

Don't stir the rice after the broth has been added. Stirring it will make it release the starsh giving it the wrong texture
The rice will start to stick to the bottom of the pan and might get overcooked, this is supposed to happen.
This recipe describes the base Paella, traditionally seafood is added to the dish like prawns, mussels, cuttlefish and clams