Southwestern Paella With Cilantro CreamPosted: Updated:
PHOENIX -- Sous Chef Sam Murillo from Orange Sky Restaurant at Talking Stick Resort shares his award-winning paella recipe. This fabulous recipe won Murillo the 2011 National American Culinary Federation Cook-Off.
3 cups rice
1 1/2 tsp. saffron
3 cups chicken stock
2 cloves minced garlic
2 each chipotle chilies, minced
3 Tbsp. adobo sauce
2 tsp. smoked paprika
3 cups cooked cubed pork
1 1/2 cup Spanish chorizo (dry)
1 cup roasted poblano chopped
1 lb. mussels
1 lb. clams
1 1/2 lbs. Shrimp 16/20
3 oz. olive oil
Preheat pan and oil and cubed pork. Cook for 8 minutes or until brown, and then add garlic, chipotle, chorizo, mussels, saffron and sauté for 6 minutes.
Add shrimp, paprika and roasted poblano; let cook for 4 minutes to avoid shrimp being over cooked.
Add stock (Make sure stock is warm.) and let all ingredients come to a simmer. Add minute rice.
Let simmer for 2 minutes then cover and turn heat off; add salt and pepper to taste.
The Talking Stick Resort is located at 9800 E. Indian School Road in Scottsdale. For more information, call 480-850-7777 or log onto www.talkingstickresort.com.