One of LA’s premier dining destinations for years, Fig & Olive – Melrose Place, will be celebrating National Paella Day on March 27.
Paella is one of Spain’s most revered and delicious dishes, known all over the world. Executive Chef Pascal Lorange is introducing his own version of Paella Mixta, which incorporates both seafood and chicken. Traditionally, Paella was served with seafood only in Valencia off the Mediterranean coast, but eventually evolved into a mix of seafood and meat in places outside Valencia, into the mixed paella we know today.
Chef Lorange’s mouth-watering Paella del Mar is comprised of black tiger shrimp, sea scallops, calamari, mussels and saffron rice with chicken, green peas, red bell pepper, artichoke, saffron aioli, pimento, oregano, and topped with Hojiblanca Olive Oil.
Chef Pascal was gracious enough to share his recipe with us, so for any of you feeling adventurous enough, knock yourselves out!
8 pc u/10 scallops
1 lb mussels
1 lb calamari
8 pc shrimp
2 pc lemon
For the Paella Rice
1 lb. bomba rice
3 clove garlic
1 Spanish onions
2 pc red bell pepper
1 tomato can (1.5 lb.)
2 lb. chicken breast
1 qt. vegetable broth
Diced garlic, onions, red bell pepper into small brunoise, and fry slowly with olive (do not brown), add the chicken breast sliced in small cubes and add saffron, bay leaf, peeled san Marzano tomato and cook for 20 min.
In a large paella pan or sauté pan, add the rice and cook for 2 min, then add slowly the vegetable broth, mix and season.
After 10 minute, add liquid to cover the rice along with all the protein placed on top; cover with foil and finish cooking in oven. Slice lemon, garnish and serve.