Products used in this recipe
Paella
Yield: 47 Servings (1 cup each)
Yield: 47 Servings (1 cup each)
A colorful, kid-friendly version of paella loaded with tender chicken, vegetables, and flavorful rice. This tasty dish brings a fun and welcomed variation to the school lunch lineup.
Preparation Instructions:
Step 1
The day before service, thaw chicken, cauliflower, corn and peppers, and peas under refrigeration overnight.
Step 2
Heat tilt skillet over medium heat. Once hot, add oil. Once oil is shimmering, add tomatoes and cook until liquid starts to evaporate and tomatoes begin to fry. Add garlic, paprika, salt, turmeric, and black pepper. Stir to combine.
Step 3
Add chicken, cauliflower, corn and peppers, and peas. Stir around pan for 5 minutes or until heated through, stirring frequently. Turn off heat, and add lemon juice.
Step 4
Transfer paella to serving pans. Sprinkle parsley (optional) evenly on top as garnish.
Step 5
Serve 1 cup using a #4 disher to each customer.
Meal Components
2 oz. m/ma, 1/2 cup other vegetable
