Catering Paella Montaña

Server Description
pronunciation
runner description
Line up notes
allergies
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ingredients
  • ¼ cut in two plus 1/8 of roasted chicken
  • 6 oz roasted pork belly
  • 3 tbsp Picada
  • 3 tbsp of sofrito
  • 1.2 pint of kale, cut in julienne
  • 4 pc confit Piquillo peppers sliced thick julianne
  • 32 oz of chicken stock3 eggs
  • 1.5 cup of Bomba rice
  • chives
  • 2 half lemons
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
critical control points
  • It is very important that the stock be very hot before adding to the Paella
  • After the first 5 minutes don't shake the pan or move it anymore. You don't want the starch to come out from the grain.
PACKAGING
  • Lg Blk Serving Spoon
  • Aluminum tray
  • *Chafing Dish Optional
PLATEware
Coming soon...
Plateware
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