Helina Sanchez, Paella Barcelona Cooking School
The secret base for your best Paella: Salmorreta!
Salmorreta is a cornerstone of all Levantine paellas (Valencia, Murcia, Alicante areas of Spain) regardless of the type of paella, whether it be Seafood paella, Meat paella or Vegetarian paella. Salmorreta provides that touch of flavor and color so characteristic for Paellas of Valencia, Murcia, Alicante.
In theory, it is just a lightly emulsified sauce made of ñora (a variety of sweet pepper well used in the gastronomy of Valencia, Alicante, and Murcia), garlic, tomato, and olive oil. But in practice, it is a magnificent palate enhancer, aromatic and powerful enough to turn any rice, no matter how bland it may be, into a flavorful dish.
You can use Salmorreta in any of paella type to enhance its taste. Equally great for Seafood paella, Paella Valenciana, Paella Mixta, and Vegetarian paella.
Ñora (dried) 5-7. If you can not find Ñora pepper take sweet smoked paprika 3 - 4 tsp .
Garlic 5-6 cloves
Olive oil 3-4 tbsp