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Categories:
tomatoes onion garlic olive oil generous sweet smoked paprika olive oil rice vegetable stock carrots edamame beans peas corn kernels olives salt flat leaf fresh cilantro
Viewed: 58 - Published at: 3 years agoIngredients
- 2 large tomatoes
- 1/2 cup finely chopped onion
- 6 cloves garlic, finely chopped
- 3 tablespoons olive oil
- Generous pinch of saffron threads
- 2 tablespoons sweet smoked paprika
- 13 cup olive oil
- 1 pound rice, preferably Bomba or Calasparra
- 4 1/2 cups vegetable stock
- 2 cups carrots, cut into one-third to one-half inch dice
- 1 cup edamame beans
- 1 cup peas
- 2 cups corn kernels
- 1/4 cup pitted Kalamata olives, roughly chopped
- Salt and freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh cilantro.
Method
- For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds.
- Drain, rinse under cold water, and peel.
- Core, seed, and cut into 1/2-inch dice.
- In a skillet over medium-low heat, add the oil and saute the onion and garlic until golden.
- Add saffron and saute 2 minutes.
- Add tomato and saute until all the moisture is gone.
- Stir in paprika and remove from heat.
- For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil.
- Place over medium-low heat.
- Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute.
- Add 3 cups of the stock and mix well.
- Simmer 10 minutes, stirring occasionally to prevent sticking.
- (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
- To finish: Preheat oven to 375 degrees.
- Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds.
- Drain, and rinse with cold water.
- Spread the rice evenly across the bottom of a 16 to 18 inch paella or saute pan, and scatter the edamame, peas, corn, carrots, and olives on top.
- Season to taste with salt and pepper.
- Drizzle with remaining 1 1/2 cups stock.
- Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes.
- Remove from oven, cover with foil, and allow to rest for 5 minutes.
- Sprinkle with chopped parsley and cilantro.
- Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired.
- Serve hot.
