Easy Paella

steps

Sofrito Broth

1. Heat large sauté pan until smoking hot. Very carefully add 3 tablespoons olive oil.
2. Add red onion and crushed garlic, stirring constantly until slightly charred, about two minutes.
3. Add bell peppers and Serrano chile and continue to cook over high heat, 3 minutes.
4. Add chopped roma tomatoes and allow to cook for 7 minutes or until all liquid has evaporated. Season generously with salt and pepper.
5. Once tomatoes have cooked down, add white wine and sherry and reduce by half.
6. Add heavy cream and saffron and bring to boil. Once boiling, turn off heat and add torn cilantro.
7. Allow mixture to cool. Once cool, transfer to blender and emulsify.
8. In large pot, heat stock to boiling and reduce to simmer. Slowly add sofrito, whisking constantly. Allow to simmer while preparing rest of paella.

Paella

1. Heat large sauté pan over medium heat. Add olive oil to pan and sauté shallots.
2. Once shallots are translucent, add rice and chorizo to pan, stirring constantly (similar to beginning stage of risotto).
3. Gradually add stock, ladle by ladle, stirring constantly until all liquid is absorbed and rice is tender.
4. Turn off heat and add roasted peppers, cherry tomatoes, asparagus, and snow peas. Season with salt and pepper.
5. Season prawns with salt and pepper and grill or sauté in separate pan until just pink.
6. Transfer paella to a large serving dish and top with grilled shrimp.