Salmoretta
The other day I was thinking about Spain and it got me to think about my favorite paella. I was wanting to cook it again, but didn’t know what kind. I don’t have rabbit so the traditional Paella de Valencia is out of the question. Maybe I’ll just cook up rice in a paella pan and throw whatever in it?
So I went looking for recipes and suggestions when I stumbled upon salmoretta. It’s a traditional sofrito found in the Alicante region used for all types of rice dishes and soups. Knowing the area, I wanted to try it out.
It has five basic ingredients: tomato, olive oil, garlic, parsley, and ñoya peppers. Ñoya pepper is a regional pepper found in Alicante. I bought some dried online.
Everything pretty much goes into the pot until the tomatoes are broken down. Then you blend.
I put some in a mason jar and some I froze for later.
I have yet to make the paella!
