Boqueria’s Paella
Paella can seem like an intimidating dish to conquer at home, but Yann De Rochefort, owner of the recently opened downtown tapas restaurant Boqueria, describes it as a “very forgiving dish, not all that different from risotto.”
The base, Bomba rice, can absorb up to three times its volume while remaining firm, leaving a wide window to achieve the desired texture. The most important consideration for a great paella, De Rochefort explains, “is not technical skill but high-quality ingredients.” The dish gets started on the stovetop, where seafood stock is brought to a simmer before the other ingredients are added. The paella then cooks in a 450-degree oven before making a return to the stovetop, where the socarrat—the crunchy layer of rice on the bottom of the pan—gets browned. Paella’s flavor comes from its base: seafood stock, sofrito, and saffron. Any meat, seafood, or vegetables that are incorporated add flavor to the base. “We recommend experimenting with your favorite proteins and veggies to discover your favorite combination,” De Rochefort adds.
You can make paella using any pan, but to achieve that delightfully crunchy layer of rice on the bottom, you’re going to need a paella pan. The pans come in various sizes and are fairly affordable. De Rochefort recommends pans made from carbon steel, which distribute heat evenly. At Boqueria, paella is often served as the final dish of a meal, following few tapas like Croquetas or Escalivada. Just remember it’s the star of the table, so a simple glass of cava, a Spanish beer or a nice, crisp Rosé is all you really need. Most importantly, De Rochefort encourages you to savor the socarrat. “When dining with friends, we love to pick up our spoons and scrape those last bits from the pan.” (5005 Broadway Pl. in Fifth + Broadway, 615-245-7160; boqueriarestaurant.com)
Courtesy of owner Yann De Rochefort, Boqueria
- 1 cup Bomba rice
- 24 ounces paella stock*
- 2 tablespoons sofrito*
- 2 tablespoons salsa verde*
- 15 threads saffron
- 1⁄2 cup diced chorizo
- 2 tablespoons Arbequina olive oil
- 1⁄2 cup piquillo peppers
- 32-centimeter steel paella pan
- 1 teaspoon kosher salt
- 1 lemon
- Pre-heat the oven to 450 degrees.
- Slice the piquillo peppers into long, thin strips until you have a 1⁄2 cup. Set aside.
- Remove the casing from the chorizo and cut into a small dice until you have a 1⁄2 cup.
- In a cold paella pan, add the diced chorizo, 2 tablespoons of sofrito, and 1 tablespoon of olive oil. Sauté over medium heat for one minute.
- Add 24 ounces of paella stock and 15 strands saffron. Bring to a boil.
- Add 1 cup of Bomba rice and return to a boil. Simmer until you see the top of the rice emerging from the liquid, then place the 1⁄2 cup of julienned piquillo peppers on top, taking care to distribute them evenly. Place the paella pan in the oven.
- When all the liquid is absorbed, and the rice has started to dry out on top (approximately 10-20 minutes), remove the paella and place on the stovetop.
- Drizzle the paella with 1 tablespoon olive oil. Cook for an additional 1-2 minutes to finish the socarrat (the caramelized crust of crispy rice at the bottom of the paella).
- Use a spoon to drizzle a couple of tablespoons of the salsa verde on top and squeeze a 1⁄2 cut lemon over the paella before serving.
*The stock is the most important ingredient because it adds the richness and depth of flavor to the dish. Aneto brand is recommended. (There are several varieties to choose from.)
(All of these ingredients are found in Boqueria’s paella kit which can be purchased online.)