PAELLA DE COSTILLA (Short Rib Paella)
Bomba rice, braised short rib ,Turkish figs, Piparra peppers, roasted bone marrow
Server Description
Our show stopper paella. 13 hour braised short rib, sweet turkish figs, tangy piparra peppers, topped of with a savory roasted bone marrow! We recommend scooping out the marrow and mixing it in your paella to achieve a wide range of flavor profiles
pronunciation
PIE AY YUH – DAY – CO STEE YAH
runner description
Short Rib Paella
Line up notes
allergies
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ingredients
- Sofrito - 2 TBSP
- Short rib jus - 2 TBSP
- Picada - 2 TBSP
- Short Rib - 4 oz & 2 oz on top of bone marrow
- Bomba rice - 1 Cup
- Caldo Moreno - 24 oz
- Turkish figs 1/4 inch diced - 2 oz
- Piparra sliced in half .5 oz
- Roasted bone marrow - 1 ea
sourcing
PREP recipe 1
Braised shortrib for stuffed piquillosPREP recipe 2
AWeHa Roasted Bone Marrow PrepPREP recipe 3
Caldo Moreno (Dark Chicken Stock)PREP recipe 4
procedure
- Heat a medium size paella pan over medium flame
- Add the sofrito, short rib jus, the 4oz of short rib together and heat thoroughly to blend flavors
- Add the picada, mix well and add the chicken stock, then bring to a boil
- Once stock boils, sprinkle the turkish figs evenly around the paella ban then add the bomba rice and give the pan a good shake to ensure even distribution.
- Reduce the heat to a simmer and allow to reduce until you begin to see the rice
- Add the roasted bone marrow to the middle of the paella and top it with 2 oz of short rib
- Place in oven and bake until rice is dry
- Remove from oven and place on plancha for 30 seconds to build the socarrat
- Garnish with piparra peppers
critical control points
PACKAGING
Plateware