Southwestern Paella With Cilantro Cream

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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