Brunch Paella
Bomba rice, roasted chicken, Piquillo peppers, chorizo, topped with farm eggs
Server Description
A great dish to share for large groups. The brunch paella is full of flavor, from the smokiness of the chorizo to the sweet piquillo peppers.
pronunciation
PIE AY YUH – DAY – MOAN TAN YAH
runner description
Brunch paella
Line up notes
allergies
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Egg
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ingredients
Ingredients for MEDIUM (2 person - 32cm Pan)
- ¼ roasted chicken cut in 2
- 112g / 4 oz chorizo
- 50g / 2 T Picada
- 90g / 2 T Sofrito
- 50g / 3 pc confit Piquillo peppers sliced thick julienne
- 620g / 24 fl oz caldo moreno
- 218g / 1 cup Bomba rice
- 2 eggs
- finely minced chives
- 1 grilled lemon half
Ingredients for LARGE (Catering)
- ¼ roasted chicken cut in 2 plus 1/8 of roasted chicken
- 168g / 6 oz chorizo
- 75g / 3 T Picada
- 135g / 3 T Sofrito
- 75g / 4.5 pc confit Piquillo peppers sliced thick julienne
- 930g / 36 fl oz caldo moreno
- 327g / 1.5 cup Bomba rice
- 3 eggs
- finely minced chives
- 1 grilled lemon half
sourcing
procedure
- Saute the sofrito and chorizo until the chorizo starts to render lightly & the sofrito starts to deepen in color.
- Add the kale. Sauté for one minute.
- Add the Picada
- Add boiling chicken stock
- Once it comes to a boil again, Add the Bomba rice.
- Salt to taste.
- Let cook for 5 minutes over high flame.
- Then 5 minutes on low flame.
- Add the pre-grilled piquillo peppers and roasted chicken (chicken should be room temperature)
- Add 2 eggs
- Finish in oven for 7 -10 minutes
- Drizzle with a little olive oil and put over high heat for 15 seconds to make the socarrat (IMPORTANT).
- Garnish with chives. And lemon.
critical control points
Egg should be runny when arriving to the customer.
PACKAGING
Plateware
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