How to make weekend brunch paella 🥘
Ingredients
• 4 eggs
• 3 slices thick-cut bacon, diced
• 1 large bell pepper, diced
• ½ sweet onion, diced
• 3-4 garlic cloves, minced
• 1 tsp smoked paprika
• 2 C arborio rice
• 1 (14.5 oz.) can diced tomatoes
• 2 tsp saffron
• 4 C chicken broth
• Seasoned salt, to taste
• Parsley, to garnish
For the Saffron-Infused Chicken Broth:
1. Add the chicken broth to a pot over medium-high heat with the saffron. Allow the saffron to step in the broth for about 10 minutes while the broth simmers. Set the broth aside until ready to use.
For the Paella:
1. Add the bacon to a wok over medium high heat and cook the bacon until all the bits are browned throughout. Remove the bacon bits, then sauté the onions and bell peppers in the remaining oil until tender. Add in the garlic and paprika, mixing until thoroughly combined and the garlic is fragrant.
2. Mix in the rice and toast for a few minutes, then add in the tomatoes and saffron-infused broth. Give it a few stirs, reduce the heat to low, then let the rice cook uncovered and untouched until tender, about 20 minutes (It’s important to leave the rice untouched so the bottom layer can form a nice crust).
3. Once the rice is tender, make 4 indents and add an egg into each indentation. Add seasoning salt and cover the wok. After ~8 minutes, remove the lid and check the eggs. Once the eggs have reached the desired doneness, turn off the heat source and remove the wok.
To Finish:
1. Garnish the paella with bacon bits from earlier and parsley. Serve & Enjoy!
🔥cooked up on my @charbroilgrills 4 burner commercial series gas grill 🔥
#paella #breakfast #brunch #shorts
1 Comment
Looks so tasty!!