Farmers Market Paella

Recipe by Chef Karl Zenk, Marché



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