A Spanish cuisine icon, paella is a truly spectacular dish. The secrets to authentic paella include using real saffron and bomba rice. This classic version features Aneto’s Valencian Paella cooking base featuring sauteed onions, tomatoes and garlic in extra virgin olive oil, seasoned with pepper and a touch of saffron and slow-cooked with meat and vegetables in their delicious chicken broth.
1 Walla Walla Onion (or White Spanish Onion), finely diced
2 C Bomba Rice
3 T Extra Virgin Olive Oil
4 C Aneto Paella Stock
4 oz. Spanish Chorizo, diced
2 C Shrimp, cleaned, raw
- Preheat oven to 500’. In a 3-4 Quart Saucepan on medium heat, add olive oil, chorizo and onion. Stir onions often, trying not to color them-until translucent- about 5 minutes. Add saffron and cook one minute.
- Add rice and stir well for 2-3 minutes. The rice should be opaque. Add stock and cook until the broth is almost boiling. At this point, stir in the shrimp.
- Pour mixture into a baking dish and bake for 20-30 minutes. The rice should absorb the stock and the top should be dry.
- Serve hot.