Paella Anytime Recipes
Sofrito
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp sweet paprika
14 Oz tomatoes, pureed
1 bay leaf
Olive oil
Salt
Heat a pan on medium high heat with a little oil. Add the onions and bell pepper. Sauté the mixture until the onions are translucent and the pepper is tender. Add the garlic, continue to saute the mixture for 1-2 more minutes until the garlic is fragrant. Stir in the paprika and let it cook until the onions and peppers are coated and fragrant. Add the crushed tomatoes and bay leaf. Season with salt and continue to simmer the sauce until it is thick, about 10 minutes.
Aioli
½ lemon, juiced
Pinch saffron
3 egg yolks
1 tsp dijon
½ tsp salt
1 clove garlic, minced or microplaned
2-3 cups neutral oil (canola, vegetable, sunflower, etc..)
Combine the lemon juice and saffron in a medium sized bowl and let sit for 5 or more minutes to allow the saffron to “bloom”. In a mixing bowl, whisk the egg yolks, lemon juice, dijon, salt, and garlic together. Slowly and steadily pour the oil in while quickly whisking. Continue to whisk in the oil until you reach the desired consistency. Add any other desired flavors to customize your aioli.
Paella Chorizo, Pollo y Hongos
4 Oz white wine
Pinch Saffron
2 TBSP olive oil
4 chicken thighs
2 Oz dried chorizo, diced
1 cup mushrooms, sliced
1½ cup Bomba or Valencia rice
1 cup prepared sofrito
2 cups chicken stock
Salt
In a small bowl combine the wine and saffron and let it stand for 5 minutes or more to allow the saffron to bloom. Add the chorizo to the paella pan (or cast iron) and heat it on medium high until the chorizo is slightly crispy and the fat has rendered. Season the chicken and place it in the pan. Sear it until golden on both sides, and move it with the chorizo to the outer edge of the pan. Add the mushrooms and cook them for 1 minute, then push them to the outer edge of the pan with the chicken and chorizo. In the center of the pan, add the rice and gently toast it for 2 minutes, stirring frequently. Pour in the saffron wine and reduce it until the liquid is almost all cooked out. Stir in the sofrito, stock, and salt. Let the paella simmer for 15-25 minutes until the liquid is gone and rice has slightly scorched to the bottom of the pan.
Spanish Salad
1 shallot, minced
3 sprigs thyme, picked and chopped
2 TBSP sherry vinegar
4 TBSP olive oil
1 orange
1 apple
½ cup walnuts, toasted
3 cups seasonal greens
1 Oz manchego cheese
Salt
Whisk together the shallot, thyme, sherry vinegar, and olive oil and set it aside for at least 10 minutes. Supreme the orange by cutting off all the peel and slicing on each side of each line of orange cartilage, so as to remove wedges of only flesh. Slice the apple thinly. In a large serving bowl, combine the orange supremes, apple slices, greens, and toasted walnuts. Dress the salad with sherry vinaigrette and grate or slice the cheese over the top.