Frittata + Rice Casserole = Breakfast Paella
Matt Holmes, executive chef at Chicago’s Cafe Ba-Ba-Reeba!
, designed a menu that highlights the traditional flavors of Spain. Over the weekend, he serves breakfast paella
, a mashup between a frittata and rice casserole. It’s inspired by arroz con costra
, a classic Spanish breakfast
hailing from the southeastern city Murcia. Eggs are poured over the rice and baked to form a delightful crust with a pillowy bite. Breakfast paella
is truly a hearty, satisfying dish that's made for sharing and a magnet for praise from anyone who’s lucky enough to get a bite. Visit your local butcher for top-notch Spanish sausages or visit latienda.com
to order authentic ingredients.The key to paella success? Have patience and don’t fuss with the pan too much—it doesn’t need shaking and the food doesn't need stirring. The beauty about Spanish rice dishes
is that they really don't require much work. Once all the ingredients are in the pan, you only need to stir it a little to make sure everything is thoroughly mixed. Once the stock comes to a boil, you should only turn the heat down and let it simmer until the rice is cooked. “Paella is not risotto so just sit back and relax and let it do its thing!” says Holmes.