This version of the signature dish from Chef Michael Kramer at The Lazy Goat (opens in new tab) 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
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.
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.
Makeup Artists Agree—These Are the 10 Biggest 2023 Makeup Trends
Smudged eyeliner, underpainting, and bold blush are leading the charge.
By Samantha Holender
What I Wear to Work: Deborah Yager Fleming
The hotelier utilizes color coding to jumpstart her day.
By Sara Holzman
New Horror Movies We're Dying to Watch
Brand-new nightmare fuel, right this way.
By Brooke Knappenberger
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.
The 10 Best Nonstick Cookware Sets
The nonstick pans, pots, and skillets that make cooking easy.
By Nicole Papantoniou, Good Housekeeping Institute
9 Starbucks Drinks You Can Recreate at Home
Get ready to sit back and enjoy.
By Bianca Rodriguez
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
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
3 Pro Tips for Putting Together the Best Bouquets
Essential advice for everyday enthusiasts and budding florists alike.
By Marie Claire
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
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