Paella by Executive Chef Brandon Miller
By FBWorld Team
Brandon Miller of Mundaka in Carmel,
CA,is renown for making authentic and delicious Paella
that brings patrons from far and wide to savor his culinary
skill creating the traditional Spanish favorite.
Chef Miller making Paella
1/2 cup Spanish Chorizo (sliced)
2 each Large Yellow Onion (finely diced)
1 each Bay Leaf
1/4 cup Garlic (minced)
1/2 cup Tomato Puree
1 pinch Smoked Chili Flakes
1 pinch Smoked Chili Powder
1 cup Paella Rice
12 each Lamb Meatballs
2 lbs Assorted Seasonal Seafood
18 oz Shellfish Stock
1/2 cup English Peas
Extra Virgin Olive Oil
Salt & Pepper
1. In a 14" paella pan heat olive
oil adding Chorizo, onions, bay leaf.
Cook for a few minutes and add garlic and saffron.
Cook until garlic begins to brown and add tomato paste,
roasting it to remove any raw tomato flavor.
Add tomato puree, chili flakes and smoked powder. Stir
in rice and roast for a moment then add stock. Simmer
over medium heat.
Season seafood with salt and pepper and add according
to how long each takes to cook. Total cooking time should
be about 30 minutes
Add English peas with five minutes cooking time left.
with extra virgin olive oil and serve. (Shellfish
stock is a combination shellfish shells, saffron, garlic,
tomato, sherry, fish stock and herbs).