Comments on: Marketman’s Paella Secret is in the Sofrito…

By: mgr

mgr — Mon, 16 Jun 2008 16:30:44 +0000

Yes, I agree with the sofrito being used and I see where you’re coming from in researching the classic paella. But what I’m trying to get at is by concocting different versions of it doesn’t produce the ‘classic’ paella. I’m sure many followers in this blog will like it. It’s not different from loving the Filipino version of the ensaymada vs. the Spanish version…or red hotdogs in spaghetti for that matter. Just my thoughts…

By: Emily

Emily — Mon, 16 Jun 2008 15:04:35 +0000

Hi MM, I just made a huge batch of sofrito yesterday and it turned out very well with my paella.
How do you use the batches you’ve frozen? Do you let it thaw first in the fridge? at room temperature? zap it in the microwave? dump it frozen on the rice and let it melt in the pan?

By: Marketman

Marketman — Mon, 16 Jun 2008 13:06:59 +0000

mgr, a follow-up to your comment. I didn't search the internet for on-line recipes before I made my original paella recipe, but I did just after reading your comment. While my recipe is based mostly on spanish cookbooks, it is interesting to see what is on the net as well: 1. From paellapans.com, their version with sofrito, with a huge amount of onions reduced. 2. From Finecooking.com, a sofrito made with onions, tomatoes and garlic. 3. From The Almanac, a Spanish chef from the restaurant Iberia describes one of his keys to paella, a sofrito with slowly cooked onions. 4. And here, tips from a recipe of spanish Chef and author of a tapas cookbook, yet another take on the sofrito with onions... I am sure there are lots of other sites WITHOUT onions in the sofrito, but it certainly doesn't seem like an outlier of an idea. :)

By: Marketman

Marketman — Mon, 16 Jun 2008 13:00:25 +0000

mgr, I am sure Top Chef has its opinion, but so do the different spanish cookbooks, and several describe a sofrito very close to this one. So while it may not rate high on a top chef discussion, I would tend to give some credence to a bunch of Spanish cookbook authors… In the end, its the taste that triumphs and all recipes do evolve, so I would go with what works for you…

By: mgr

mgr — Mon, 16 Jun 2008 06:06:00 +0000

Sorry but as what they say in Top Chef..”that is not paella”. Paella has no wine whatsoever or ‘reduced onions’. Yes, I’m very critical of this dish. It happens in our family too, my sisters always over-dump ingredients and techniques to certain dishes that it just becomes too rich and overpowering in flavor. You have done other fantastic dishes but I have to disagree with this one. Sorry.

By: zena

zena — Fri, 13 Jun 2008 10:17:22 +0000

Artisan Chocolatier, the resto La Tienda along Polaris St., Makati, sells rice for paella and other stuff. The price was reasonable too.

By: Marketman

Marketman — Wed, 11 Jun 2008 21:17:10 +0000

mylene, the flavors are concentrated and intensified as you cook down the sofrito… it provides a different impact than just adding things together. There is a method to the madness of the technique. Just try it as described and you will see the difference. I usually try to avoid flavor shortcuts, though I do sometimes use them. :)

By: mylene

mylene — Wed, 11 Jun 2008 14:23:39 +0000

Hi Marketman,
Thank you for a wonderful article about your paella version. Why do we need to simmer and reduce the sofrito to almost paste like consistency then add stock again. What is the difference versus putting everything together? I apologize for such and ignorant question but I’m just learning how to cook paella. I really enjoy reading you posts.

Cheers!

By: quiapo

quiapo — Tue, 10 Jun 2008 06:35:50 +0000

My wife and I were once invited to a dinner by a couple from Spanish Africa – Ceuta, and their delicious paella had some hot chili added to it; an interesting variation which I occasionally prepare.

By: quiapo

quiapo — Tue, 10 Jun 2008 06:16:00 +0000

Kumusta Hatari
There is a paste called sobreasada which is meant by the Spanish to be smeared on bread slices and grilled; it makes a delicious topping but I sometimes use it for flavoring afritada – it has a rich paprika taste not unlike chorizo bilbao, but a bit more spicy. i understand it is available in Manila, and perhaps may be suited for your purpose, after experimenting not to overdo it.
I find that a stock of prawn heads, and the use of charcoal- grilled red pimentos make a big difference.