March 27, 2014Paella with Imperial Chorizo, sofrito artichokes & baby squid

Method: Saute onions and chorizo with olive oil for about 8 minutes. Then, add the garlic and continue to saute for 2-3 minutes. Add tomato puree and cook for another five minutes until everything is translucent.

Next, add calamari and cook for about 5 minutes. Then add the rice and cook until a little brown. Top off with artichokes and lobster stock. Add salt to taste and let the paella cook until the rice has absorbed all the liquid and rice grains are cooked.


1.2 cup of Bomba rice
1/2 cup of finely minced onions
3 Tablespoons of tomato puree
1 Cup of calamari cut into small pieces
Olive Oil
1 Cups of lobster stock
1/2 cup of chorizo small dice
2 Cloves of garlic finely minced
2 Artichokes cut into 6 pieces

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