paella Mar 02, 2021

Sausage Paella


  • Tomato Paste
  • Bomba Rice
  • Water (2-1 rice water ratio)
  • Spanish Onion
  • Saffron (lightly toasted and added to 1 tbsp warm water to diffuse)
  • Sausage
  • Olive Oil


  • Lightly toast Saffron in aluminum foil sachet until aromatic. Toss into 1 tbsp warm water and set aside such that coloring/flavor diffuses throughout water
  • Cook Sausage / toppings in whatever preffered method
  • Sautee Rice on low heat in Paella pan until translucent
  • Add tomato paste, olive oil, and onion and stir until creating a homogenized sofrito
  • Once acidity of tomato has cooked out and the sofrito is a nice pastey texture, add water.
  • Gently stir paella pan to distribute rice granules, and then proceed to jiggle or gently bang paella pan on a flat surface.
  • Cook for 20 or so minutes on stovetop until water is fully absorbed.
  • You may need to top off with 1/4 cup of water here or there if you see all water is evaporated but rice kernels aren't fully cooked
  • Once rice is fully cooked turn heat up to medium high to develop soccarat.
  • Remove from heat and let rest 5 min.
  • Serve and enjoy. Attempt to remove bottom crunchy rice layer intact using a spatula or pie serving utensil.