Lazy Paella Recipe for a Week's Worth of Food
We're busy and sometimes we just want to cook once and eat leftovers on the couch binge-watching Netflix for the rest of the week.
Lazy Paella
This version of the signature dish from Chef Michael Kramer at The Lazy Goat in Greenville, South Carolina looks far more complicated than it actually is and will make a week's worth of delicious leftovers. The best way to get started is have all your ingredients prepared before diving in. Conversely, if you want to make a meal to impress a foodie or a special someone, this is it.
Shopping List for the Sofrito Broth:
1 medium size red onion; diced
6 cloves of garlic; smashed
1 medium size red bell pepper; seeds removed and diced
1 medium size yellow bell pepper; seeds removed and diced
1 serrano chile; roughly chopped with seeds
6 medium roma tomatoes; roughly chopped with seeds
¼ cup white wine
¼ cup sherry
¼ cup cream
½ bunch cilantro; torn in half
Pinch saffron
2 quarts vegetable or chicken stock
Shopping List for the Paella:
3 tbsp. olive oil
2 cups Arborio Rice (short grain Italian rice; if you can't find substitute sushi rice)
8 oz. Spanish Chorizo; sliced thin
¼ cup shallots; finely minced
½ cup roasted peppers; diced
1 cup cherry tomatoes; halved
8 asparagus spears; trimmed and blanched
12 snow peas; trimmed and blanched
8 large prawns; deveined (prawns means shrimp)
Instructions for Making the Broth:
1. Heat a large sauté pan until smoking hot. Very carefully add 3 tbsp. of olive oil.
2. Add the red onion and crushed garlic, stirring constantly until slightly charred for two minutes.
3. To the onion and garlic, add the bell peppers and Serrano chile and continue to cook at high heat for 3 minutes.
4. Add the chopped roma tomatoes and allow to cook for 7 minutes or until all of the liquid has evaporated. Season generously with salt and pepper.
5. Once the tomatoes have cooked down, add the white wine and sherry and reduce by half.
6. Add the heavy cream and saffron bringing to a boil. Once boiling, turn off the heat and add the torn cilantro.
7. Allow the mixture to cool. Once cool, transfer to a blender and blend.
8. In a large pot heat the stock to boiling and reduce to a simmer. Slowly add the sofrito to the stock whisking constantly. Allow to simmer while you prepare the rest of the paella.
Stay In The Know
Select the newsletters you’d like to receive. Then, add your email to sign up.
Instructions for Making the Paella:
1. Heat a large sauté pan over medium heat.
2. Add 3 tbsp. olive oil to the pan and sauté the shallots.
3. Once the shallots are translucent, add the rice and chorizo to the pan stirring constantly as in the preparation of risotto.
4. Gradually add the stock, ladle by ladle, stirring constantly until all of the liquid is absorbed and the rice is tender.
5. Turn off the heat and add the roasted peppers, cherry tomatoes, asparagus, and snow peas. Season with salt and pepper.
6. Season the prawns with salt and pepper and grill or sauté in a separate pan.
7. Transfer the paella to a large serving dish and top with the grilled shrimp.
For a little something extra, add roasted chicken and serve with toasted baguettes.
Makes 6-8 servings.
Dedicated to women of power, purpose, and style, Marie Claire is committed to celebrating the richness and scope of women's lives. Reaching millions of women every month, Marie Claire is an internationally recognized destination for celebrity news, fashion trends, beauty recommendations, and renowned investigative packages.
-
This Top-Rated Laser Hair Removal Device is on Mega Sale at Amazon Right Now
Shop it now for less than $200.
By Julia Marzovilla Published
-
Why Queen Elizabeth Was Left "Sitting in the Dark" After a Staff Member's Blunder
Former royal footman Steven Kaye shared a hilarious palace "accident."
By Kristin Contino Published
-
Kate Middleton and Prince William Threw a Secret Wedding After-Party With a Surprising Theme
The royals let their hair down at a London hotel.
By Kristin Contino Published
-
Meet the Woman Blending the Traditional and the Modern in French Winemaking
How Florence Haynes combined the traditional and the contemporary for Gratien & Meyer Crémant de Loire.
By Sponsored Published
-
9 Starbucks Drinks You Can Recreate at Home
Get ready to sit back and enjoy.
By Bianca Rodriguez Published
-
The Royal Family Shared the Recipe for the Queen's Favorite Boozy Christmas Pudding
The Royal Family Twitter account shared the royal chef's recipe for the Queen's favorite boozy Christmas pudding.
By Kayleigh Roberts Published
-
5 Best Soda Streams for Convenient Carbonation
Upgrade your sparkling water game with a Soda Stream carbonator that'll fizz up drinks in a flash.
By Zarah A. Kavarana Published
-
3 Pro Tips for Putting Together the Best Bouquets
Essential advice for everyday enthusiasts and budding florists alike.
By Marie Claire Published
-
39 Super Easy Fourth of July Cocktails to Try
Forget the fireworks. The real show is what you can make with your bar cart.
By Bianca Rodriguez Published
-
15 Percent Pledge Calls On Stores to Dedicate Shelf Space to Black-Owned Businesses
"We must do better. So, we’re starting now."
By Kristin Salaky Published
-
The Power of 10 Restaurant Relief Effort Joins With Capital One
The collaboration has served 20,000 meals to frontline workers so far.
By Bianca Rodriguez Published