eop

Ingredients:

1/2 C Bomba Rice
2 oz soffrito
4 oz vegetable of the day
16 oz Stock, Negra

4 ea Clams, manila
4 ea. Mussels, PEI
3 oz. Fish or the Day
3 ea. Gambas, marinated
3 oz. Calamari
2 oz Salsa Verde
2 ea Lemon Squeezers

Cooking Method:
1) In an 8” paella pan, add rice
2) Add soffrito and raw vegetables
3) Add Negra stock and stir to distribute rice and vegetables evenly
4) Place in bottom Rational Oven and note location if multiple paellas are present
5) Take note of the time against the POS
6) After 25 minutes of cooking, place fish and gambas on a sizzle tray. On a separate tray, place calamari
7) Remove paella from bottom oven and garnish with clams placed at N, S, E and W positions and mussels at the NE, SE, SW and NW corners.
8) Place tray with fish and gambas, tray with calamari and paella in top oven
9) Cook calamari for 2-3 minutes until fully cooked then reserve and continue to cook paella 2-3 more minutes or until clams and mussels are fully opened and fish and gambas are fully cooked.

Plating:
1) Place Paella Pan on Charger lined with a Bev nap.
2) Place gambas beside mussels with heads pointing upwards, place fish in middle of paella and top with calamari
3) Drizzle with Salsa Verde and 2 lemon squeezers at NNW and SSE
4) Serve immediately

Recipes:
Sofritto
Stock, Paella
Chicken, Marinated