Lazy Paella

Victoria Moore

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Ingredients

1 medium size red onion; diced		1 quarts vegetable or chicken stock
6 cloves garlic; smashed		3 tablespoons olive oil
1 medium size red bell pepper; seeds removed and diced		2 cups Arborio Rice
1 medium size yellow bell pepper; seeds removed and diced		8 ounces Pamplona Spanish Chorizo; sliced thin
1 serrano chile; roughly chopped with seeds		1/4 cup shallots; finely minced
6 medium roma tomatoes; roughly chopped with seeds		1/2 cup roasted peppers; diced
1/4 cup white wine		1 cup cherry tomatoes; halved
1/4 cup sherry		8 asparagus spears; trimmed and blanched
1/4 cup cream		12 snow peas; trimmed and blanched
1/2 bunch cilantro; torn in half		8 large prawns; deveined
Pinch saffron		12 calamari tubes and tentacles

directions

Total:

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1
Heat a large sauté pan until smoking hot. Very carefully add 3 tbsp. of olive oil.
2
Add the red onion and crushed garlic, stirring constantly until slightly charred for two minutes.
3
To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes.
4
Add the chopped roma tomatoes and allow to cook for 7 minutes or until all of the liquid has evaporated. Season generously with salt and pepper.
5
Once the tomatoes have cooked down, add the white wine and sherry and reduce by half.
6
Add the heavy cream and saffron bringing to a boil. Once boiling, turn off the heat and add the torn cilantro.
7
Allow the mixture to cool. Once cool, transfer to a blender and blend.
8
In a large pot heat the stock to boiling and reduce to a simmer. Slowly add the sofito to the stock whisking constantly. Allow to simmer while you prepare the rest of the paella.
9
Heat a large sauté pan over medium heat.
10
Add 3 tbsp. olive oil to the pan and sauté the shallots.
11
Once the shallots are translucent, add the Arborio rice and chorizo to the pan stirring constantly as in the preparation of risotto.
12
Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender.
13
Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus, and snow peas. Season with salt and pepper.
14
Season the calamari and prawns with salt and pepper and grill or sauté in a separate pan.
15
Transfer the paella to a large serving dish and top with the grilled seafood.
16
Serve with toasted baguettes.

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Lazy Paella

Ingredients

directions