October 6, 2017
1To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.
2Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Field Mushrooms, Mushroom stock and bring to the boil.
3Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).
4Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.
5Squeeze over lemon juice just before serving.
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portabella mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika
Storage tip: freeze any extra sofrito by pouring into ice cube trays.