Traditional Valenciano Paella Base

Cooking with Matiz Sofrito

We work with the small family producer Estilo Kiki in Valencia, Spain to bring you this gorgeous Matiz Sofrito. Their handmade sofrito is the first step to an authentic paella. The sofrito can be added to the paella pan just prior to adding the rice and other ingredients.

Product Details

• Authentic Spanish Sofrito (12.3 oz. Jar)
• Family recipe passed down from generation to generation
• Made with tomatoes that are slow roasted for over 3 hours
• Ideal as a base for paella but also great as a sauce for meats, fish, eggs, and pasta.
• Produced with zero gluten, dairy, and genetically engineered ingredients.

So Many Variations - Have a Fun Twist with Breakfast Paella

This Fun Variation on Traditional Spanish Paella uses Quality Spanish Ingredients to Make a Delicious Breakfast

Ingredients

1 tablespoon Spanish olive oil - 1/4 cup yellow onion peeled and minced, 3 cloves garlic peeled and minced -1/4 cup red bell pepper chopped - 1/2 cup hard Spanish chorizo sausage chopped - 1 1/2 teaspoons Rey de la Vera Smoked Pimentón - 3 tablespoons Matiz sofrito - 2 cups Matiz Paella Rice - 1 package Aneto Broth chicken - 1/2 teaspoon Azafran Oro Saffron diluted in 1/2 cup warm water - 2 teaspoons Matiz Sea Salt - 1 or 2 bay leafs - 1/2 cup frozen peas - 6 large eggs - 2 tablespoons fresh parsley chopped and 4-6 lemon wedges.

Instructions

1. Heat oil in large skillet or paella pan over medium heat. Sauté onion, garlic, bell peppers, chorizo and paprika together for 2-3 minutes or until vegetables are tender. Add Sofrito and rice for 2 minutes, then add chicken broth.

2. Stir in saffron and season with salt and bay leaves. Bring to a boil and reduce heat to medium. Do not stir after this point. 3. Let the rice absorb the liquid for approx. 12-15 minutes or until liquid is halfway absorbed. Sprinkle with peas and make 6 little wells in the rice with the back of a spoon and crack in eggs. Cook for an additional 12-15 minutes or until eggs are cooked and rice is tender.

4. Let rest for 5 minutes before garnishing with parsley and lemon wedges. Then Voila!