easy paella
The chef garnishes his dish with baby octopus (pictured here) but that is not included in the recipe. Photo courtesy of The Lazy Goat

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6-8 Servings

    Sofrito Broth
  • 3 tablespoons olive oil
  • 1 medium size red onion, diced
  • 6 cloves garlic, smashed
  • 1 medium size red bell pepper, seeds removed and diced
  • 1 medium size yellow bell pepper, seeds removed and diced
  • 1 Serrano chile, roughly chopped with seeds
  • 6 medium roma tomatoes, roughly chopped with seeds
  • Salt and pepper
  • ¼ cup white wine
  • ¼ cup sherry
  • ¼ cup cream
  • Pinch saffron
  • ½ bunch cilantro, torn in half
  • 2 quarts vegetable or chicken stock
  • Paella
  • 3 tablespoons olive oil
  • ¼ cup finely minced shallots
  • 2 cups Arborio rice
  • 8 ounces Spanish chorizo, sliced thin
  • ½ cup roasted peppers, diced
  • 1 cup cherry tomatoes, halved
  • 8 asparagus spears, trimmed and blanched
  • 12 snow peas, trimmed and blanched
  • Salt and pepper
  • 8 large prawns, deveined

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.


  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.
  • from Chef Michael Kramer of The Lazy Goat, Greenville, SC

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