Sous vide secreto pork (Spanish for butcher’s cut) on moist, juicy rice grains steeped in porky, mushroom flavour. This skillet-cooked version of paella is intentionally made to be very thin, so each spoonful leaves behind an empty spot in the skillet. The intense amount of flavour in each bite packs a punch and so makes sure you won’t need too many spoonfuls, in a good way, of course. It’s really more a treat for your palate than to fill tummies, although I imagine it can still feed two very comfortably!
This was part of a hosted meal by FOC PIM PAM.
