Bulla Gastrobar celebrates National Spanish Paella Day

Bulla Gastrobar is hosting a Paella Patio Party, Saturday, March 27, from 5 to 7 p.m., for National Spanish Paella Day. Executive Chef Luis Jarava put QC Life’s Cheryl Brayboy to the test on QC@3. They cooked Paella together – and now you can make it at home, too.

Bulla Gastrobar shared the recipe with us. If you try it at home, take a picture and share it with us.

Bulla Gastrobar's Paella
Courtesy: Bulla Gastrobar

Ingredients

2 fl oz Olive Oil

9 each Shrimp

5 oz Chicken

4 oz Calamari

1 cup Rice

½ cup Sofrito

2.5 tsp Kosher Salt

2.5 cups Saffron Fumet

2 tbsp Green Peas

2 tbsp Piquillo Confit

3 Lemon Wedges

Steps

1. Place paella pan on the stove over high heat. Add 1 tbsp. of olive oil and
heat until simmering.
2. Season shrimp with ¼ tsp. of kosher salt. Sear lightly for about 20
seconds on each side. Remove and reserve.
3. Season chicken with ¼ tsp. of kosher salt and sauté until golden brown,
about 1.5 minutes.
4. Add calamari and spread evenly. Allow to cook until the calamari obtain
a golden color, about 1.5 minutes.
5. Add the rice and sofrito. Stir rice until all ingredients are fully combined.
This step will add flavor to the rice.
6. Add saffron fumet, 2 tsp. of kosher salt and stir to make sure all the
flavors blend well. Bring to a boil & reduce heat to medium. The stock
should be boiling gently at this point.
7. Cook rice liquid reduces slightly and rice begins to protrude,
approximately 7 minutes.
8. Remove from heat and place shrimp on top of rice partially submerged.
9. Place the paella pan in the oven at 400F until rice is slightly softer than
al dente, approximately 6-9 minutes depending on oven temperature.
10. Remove paella and allow to rest for 4 minutes.
11. While paella is resting, distribute peas and piquillo confit evenly on top
of the paella.
12. Serve with lemon wedges on the side.

• Your burner must be large enough, so the rice cooks evenly during step six.
• If your rice comes out too firm, you can add a little more stock or water and cover with aluminum
foil for 5 minutes, or place back in the oven as well.
• If you see bubbles around the paella pan, this means the rice is cooking evenly.