(Serves 4-6)
2 tblsp olive oil
5 or 6 roasted piquillo peppers, cut into strips
1 bell pepper, diced
12 oz sofrito
1½ cups Valencia rice
½ tsp saffron
4 cups seafood broth, or chicken broth
1 lb fresh seafood (mussels, shrimp, clams, scallops, octopus, squid)
2 oz dried Spanish chorizo, sliced thin, optional
lemon wedges for service
Heat the olive oil in the paella pan and saute the bell pepper. Add the sofrito and simmer for 5 minutes.
Add the rice and distribute evenly. Crush the saffron lightly and add it to the pan.
add the heated broth slowly, do not stir the rice after this point. After 10 more minutes, add the seafood and piquillo peppers into the mixture. Once the liquid is absorbed, about 10 minutes, remove from heat, cover with foil and let sit 10 minutes, garnish with lemon wedges and serve.
