Place all ingredients into a saute pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.
Vegetable Stock (makes 1 serving)
1/2 fennel bulb
1/2 pound corn
2 celery stalks
1 white onion
1 cup of canned plum tomatoes
1 tbs. coriander seeds
1 tbs. fennel seeds
1 tsp. crushed red chili flake
1 tsp. saffron threads
1tsp. granulated garlic
1 tsp. granulated onion
2 tbs. cup Spanish paprika
Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.
Blanch all vegetables in the vegetable stock.
Strain the vegetable stock and add Sofrito to make the rice.
Using 2 oz long grain rice (uncle bens will do) and 4oz paella stock per single serving, cook for 15 to 17 minutes at 375 F inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.