This recipe is inspired by Norberto Jorge and Stuart Cameron.
Equipment
- 16 inch (40cm) paella pan
- BBQ gloves or oven mitts
Paella Ingredients
| Quantity | Ingredient |
|---|---|
| see below | sofrito |
| 2 1/4 cup | bomba rice |
| 3/4 cup | white wine |
| 1350mL | chicken stock |
| 3 pinches | saffron |
| 4 | bay leaves |
| 2 | Chorizo sausages, cured (sliced) |
| 6 | chicken thighs or drum sticks (chopped) |
| 12 | mussels |
| 12 | prawns |
| half | lemon (sliced for garnish) |
| 1/4 cup | parsley (for garnish) |
| 1 tablespoon | olive oil |
| to taste | salt and peper |
Sofrito Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | onion (finely diced) |
| 4 | garlic cloves (thinly sliced) |
| 1 | bay leaf |
| 1 | tomato (finely diced) |
| 1 tablespoon | olive oil |
| to taste | salt and peper |
Paella Recipe Instructions
Make the Sofrito
Saute all of the ingredients over medium-low heat for 1 hour or until the tomatoes turn a dark red colour. Set aside. I recommend doing this ahead of time on the stove top using a regular saute pan as it’s a more efficient use of heat
Prepare all the Paella ingredients
