Paella
Ingredients
- 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
Method
- 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.
- DO NOT STIR PAELLA
- 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.