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["For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds.", "Drain, rinse under cold water, and peel.", "Core, seed, and cut into 1/2-inch dice.", "In a skillet over medium-low heat, add the oil and saute the onion and garlic until golden.", "Add saffron and saute 2 minutes.", "Add tomato and saute until all the moisture is gone.", "Stir in paprika and remove from heat.", "For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil.", "Place over medium-low heat.", "Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute.", "Add 3 cups of the stock and mix well.", "Simmer 10 minutes, stirring occasionally to prevent sticking.", "(At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)", "To finish: Preheat oven to 375 degrees.", "Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds.", "Drain, and rinse with cold water.", "Spread the rice evenly across the bottom of a 16 to 18 inch paella or saute pan, and scatter the edamame, peas, corn, carrots, and olives on top.", "Season to taste with salt and pepper.", "Drizzle with remaining 1 1/2 cups stock.", "Place pan in oven and bake until the rice is crisped around the edges and a ""soccarat,"" a crust, has formed on the bottom of the pan, about 20 minutes.", "Remove from oven, cover with foil, and allow to rest for 5 minutes.", "Sprinkle with chopped parsley and cilantro.", "Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired.", "Serve hot."]
