If you want authentic paella, you’ll need to carve out a day and start a wood fire. We certainly have nothing against this method–it’s an experience like none other. But you can get fairly close to the original with this version from cooking expert Mark Bittman. While Catalans would not refer to this version as a paella – they call it “rice with things” – we really like this rice and its things. And we love the timing…in under an hour, you’ll have a lovely dish with delectable flavor and virtually no chance at leftovers!
While Saffron may be the main player here, Sofrito is an important part of paella – and all Spanish cooking. Sofrito is a cooked aromatic mixture that is the start of so many dishes. Read our blog Great Beginning – all about sofrito, mire poix, trinity and other aromatic combinations that are the start of so many great dishes.
Adapted from Mark Bittman’s Master Paella Recipe
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