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Picada (Paella)

yield
4 quarts
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
Nyora Pepper Purée
ingredients
  • 6 g saffron
  • 550g / De-Stemmed parsley
  • 160g / 1 cup nyora pepper puree
  • 280g / peeled garlic cloves
  • 3 qt blend oil
  • 14 g Kosher Salt
sourcing
PROCEDURE
  • De-stem the parsley, removing approximately bottom 1/3, the worst of the stems.
  • Wash & dry parsley.
  • Blend all of the ingredients with the Robot Coupe emersion blender until smooth.
CRITICAL CONTROL POINT
  • Parsley needs to be de-stemmed before weighing or it will add bitterness to the picada.
VIDEO