Soca Paella


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Sofrito
Roasted red peppers 3 each
Spanish onion 1 each
Tomato 1 each
Garlic cloves 5 each
Annatto paste 1 tbsp
Club House Paprika 1 tbsp
Club House Turmeric, Ground 1 tbsp
Vegetable Oil 4 tbsp
Paella
Bomba rice 1.5 cups
Saffron infused chicken stock 3.75 cups
Sofrito .75 cups
Rabbit, whole 1 each
Clams 8 each
Shrimp 8 each
Mussels 8 each
Pork riblets 8 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Garnish
Roasted red pepper, julienne 1/2 cup
Fresh peas 1/2 cup
Olive oil 1 tsp
Jerez 1 tsp
Garlic aioli 1 tsp

Instructions

This recipe was created for Club House for Chefs by: Daniela Manrique, Executive Chef of The Soca Kitchen in Ottawa.

For the Sofrito: Finely chop roasted red peppers, onion, garlic and tomato. Measure all remaining ingredients and set aside to sauté paella.

For the Paella: Season paella pan with vegetable oil and heat to medium high. Sear rabbit and pork riblets and cook for 12 minutes until golden brown or almost cooked through. Remove from pan. Add turmeric and paprika. Cook for 5 minutes to extract oils and flavours. Add annatto paste and cook through for an additional 5 minutes. Add remaining sofrito ingredients and cook on medium heat for 15 minutes until sofrito is cooked through and dry. Spread sofrito through the pan and add rice carefully, forming a thin layer over the paella pan. Add the cooked rabbit, pork riblets, mussels, clams and shrimp. Cover with saffron infused chicken stock and season with salt to taste. Bring rice to a boil and immediately reduce to a low simmer for 20 minutes. Garnish with peas, roasted red peppers and simmer for 10 to 20 minutes until rice is cooked through.

For Serving: Portion paella and finish with garlic aioli and Jerez.

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