Since the rice in paella must be stirred as little as possible, an even heat source is essential to prevent hot spots from scorching. One of the best ways to avoid that problem when cooking indoors is to use a smaller pan that's more appropriately sized to fit over a stovetop burner.
Category: not set
Cuisine: not set
For the Sofrito:
3 ounces total 50g), optional; see note
1/4 cup (60ml) extra-virgin olive oil
3 medium cloves garlic minced
2 medium yellow onions (3/4 pound 300g), finely diced
One large (8-ounce/225g) red pepper stemmed, seeded, and finely diced
1 tablespoon (15ml) tomato paste
For the Paella:
1 tablespoon (15ml) extra-virgin olive oil
2 bone-in, skin-on chicken thighs (1 pound; 450g)
1/3 cup sofrito (3 ounces 85g)
1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce)
Pinch saffron threads
2 1/2 cups (590ml) boiling hot white chicken stock or low-so
3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, suc
6 large shelled shrimp
Lemon wedges for serving
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