Paella Basquaise
Cedric Nicolas
58 reviews
Traditional Spanish seafood dishes full for flavor
by
Cedric NicolasBorn and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
Why everybody loves this meal
Seafood was super fresh and nicely seasoned. Loved it!!
Kristine · 09/07/21
I was so impressed with the amount of seafood in this and its ability to stay fresh tasting despite seafood. Rice was a little undercooked.
Colleen Mae · 09/04/21
Delicious! Definitely adding this to our top favorites - crazy to think that we can have paella on a weekly basis if we want. Huge portion with shrimp, mussels, calamari and sausage… highly recommended!
Roy · 08/26/21
I loved this, a little bit spicy but that’s what added to the flavor !
SAH · 08/12/21
not a calamari fan which became overwhelming
Mardi · 09/24/21
more muscles
DEBORAH · 09/16/21
Although the seafood was tasty and fresh, plenty of peas/ veg and TONS of couscous; no empty bites. BUT it was on the dry side (even eyeballing, wondered where the sauce was cos there’s lots of space to fill and know couscous can be dry, esp a whole mouthful). It wasn’t bland or unseasoned- just dry. I even squeezed fresh lemon which helped slightly. Maybe a small, lemon-garlic-herby Side sauce for consideration?
Mercedes · 08/23/21
rice is too dry when using microwave; maybe more protein!
Rui · 08/17/21
Nutritional Info
Calories
490
Protein
18g
Fat
16g
Carbohydrates
62g
Ingredients:
Arborio Rice, Chorizo Bilbao, Frozen Squid, Garlic Powder, Green Peas, Ground Black Pepper, Kosher Salt, Mussels, Red Peppers, Rosemary, Saffron, Scallions, Shrimps, Smoked Paprika, Sweet Onion, Turmeric Powder, Water, White Wine
Heating Instructions
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Signature meals by Cedric, prepared in small batches and available to order directly to your door.
Cedric Nicolas
Cedric Nicolas
Cedric Nicolas
