Chef Chele Gonzalez, a Spanish chef and restaurateur in the Philippines, shared the recipe for his Arroz Gratinado, a Paella variant with longganisa and broccoli.
MANILA, Philippines — Be it Paella or other rice dishes, nobody does it better than Chef Chele Gonzalez , a Spanish chef and restaurateur who has become a celebrity chef in the Philippines because of his innovative food ideas and outstanding food he serves in his restaurants.
One of his former concept restaurants, ArroZeria, specialized in rice dishes, particularly Paella, Fideua and other authentic Spanish dishes cooked the traditional way. He shared the recipe for his Arroz Gratinado, a Paella variant with longganisa and broccoli, drizzled on top with Aioli mayonnaise, so you can whip it up in your own home.
But first, some reminders: In the absence of a paellera, you can use a stainless or nonstick pan. If you don’t have a torch to give the top of your paella a lightly charred effect, you can finish the paella in an oven set on “roast” but use a pan with a stainless steel handle and not a plastic one. 1. Heat up the paellera. Add a little oil. Sear longganisa slices. Then remove from pan and set aside.3. Push rice to the sides, add minced garlic in the center and sauté. Mix.5. Then pour in the beef stock. Season with salt.7. Five minutes before the cooking time is over, top the paella with the longganisa slices and blanched broccoli florets. Arrange nicely.
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