RED SOFRITO
GREEN SOFRITO
Confite the Garlic: heat some olive oil in a pan and confit the garlic until tender. Remove the garlic and set aside. Cook the Vegetables: in the same pan, add the tomato, garlic, and choricero pepper. Cook over low heat for 30 minutes. Allow the mixture to cool. Blend the Sofrito: once cooled, blend everything together, incorporating the oil used for confiting the garlic to create a smooth red sofrito.
Grind all the dry ingredients together. Gradually add the olive oil, mixing continuously until a smooth green paste forms.
COOKING THE PAELLA
Prepare the Pan: heat the paella pan over high heat. Add extra virgin olive oil (EVOO) and sauté the chopped squid until it is well browned. Add the Rice: stir in the bomba rice, ensuring it is well coated with the oil and squid. Season with a pinch of salt. Incorporate the Sofritos: add the green and red sofritos, along with the paprika. Mix thoroughly to coat the rice with the flavors. Add the Broth: stir well to ensure the rice absorbs the sofritos and spices. Pour in three parts of the fish stock. Cook the Rice: allow the paella to cook over medium heat, without stirring, until the rice has absorbed most of the liquid. Add the Seafood: once the rice has absorbed the initial amount of stock, arrange the seafood on top. Gradually add the remaining stock, incorporating it gently. Finish Cooking: continue cooking until the rice has absorbed all the liquid and the seafood is cooked through. Rest and Garnish: turn off the heat and let the paella rest for 5 minutes. Serve: sprinkle Maldon salt over the top, garnish with freshly chopped parsley, and drizzle with a bit more EVOO.
FISH STOCK
Prepare the Vegetables: clean and cut the leek, onion, fennel, and celery into julienne strips. Sauté the Vegetables: heat a small amount of oil in a large pot. Sauté the vegetables over low heat until they are softened but not colored. Add the Fish Bones: add the fish bones and cook for an additional 5 minutes, stirring occasionally. Add Water: pour in the water, making sure it covers the vegetables and fish bones. Simmer: bring to a gentle boil, then reduce the heat to low and simmer until the stock begins to boil. Skim and Add Parsley: remove any foam that rises to the surface. Add the parsley and continue simmering for a few more minutes. Strain the Stock: once the stock is ready, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Cool and Store: allow the stock to cool before using or storing. It can be kept in the refrigerator for up to 3 days or frozen for longer storage.
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