Fideua Fridays - Spanish Family-Style Dining - BROMA

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.

BROMA, the Spanish-inspired Silicon Valley destination by award-winning Chef Jarad Gallagher (formerly Chez TJ) and Chef Aubree Arndt, presents **Fideua Fridays**, a family-style dining experience highlighting this traditional Spanish paella-style dish made with pasta. BROMA currently showcases its Fideua (pronounced *fee-day-wa*) with toasted squid ink pasta, PEI mussels, shrimp, linguica, green garlic aioli and lemon. Because the BROMA experience changes regularly, guests can expect different versions of Fideua each season including one with chicken, sauteed ramps, and linguica.