Two “Commercial” Paella Experiments a la Marketman

Two “Commercial” Paella Experiments a la Marketman

I was recently testing some paella recipes for the restaurants and these were two of the ones that moved up to the top 5 on the list… Making a decent paella in a (non-Spanish menu) restaurant that tries to serve food in 15-20 minutes is a serious challenge. I can only think of a few restaurants in the Philippines that do it extremely well, and they are all Spanish restaurants. So perhaps it’s not a good idea to pursue this line of thought, but we did it as an exercise anyway…

Several compromises seemed necessary to come up with a commercially viable dish… the first was that I tried to get flavor without our home essential of a 4 hour sofritto with slowly caramelized onions and tomatoes and saffron. And we use arborio rice, which would give Spaniards all sorts of conniptions. But we did use homemade chorizo, an incredibly rich lechon broth/stock, and Spanish saffron powder instead. Lots of good olive oil, onions and some garlic too. And the chorizo paella turned out delicious, a slam-dunk according to our in-house test panel of hungry office workers. :)

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