Farmers Market Paella
Recipe by Chef Karl Zenk, Marché
Directions:
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In a pot, heat 6 cups of stock, vegetable or other, with 1 tsp. saffron.
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In a separate 16-inch Paella pan or large skillet, heat 1/3 cup olive oil.
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Add 2 diced small onions and fry until translucent.
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Add 2 diced red peppers and 4 - 5 cloves diced garlic.
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Stir in 1 Tbsp. hot and 1 Tbsp. sweet Spanish paprika.
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When cooked add 16 oz pureed tomato and cook moisture out.
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Stir in 3 cups paella rice and sauté with the Sofrito (onions, peppers, tomatoes, and spices mixture) until well coated.
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Pour in the stock slowly and stir gently until well distributed.
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Evenly distribute assorted vegetables of your choice or seafood over the top of the rice.
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Cook for about 30 minutes until the rice has absorbed most of the stock, do not stir.
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Turn off heat and cover for 10 minutes, then serve.
