*You will have extra sofrito after making the paella; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
**At this point, you can drizzle 2 tablespoons Calabrian chile oil over the paella and cook over medium heat for about 5 minutes to develop a layer of crispy rice - aka socarrat - on the bottom of the pan.