over at Talking Stick Resort. As you may recall, he will be heading to the national paella cook-off in Dallas hosted by the American Culinary Federation on July 24th. Now, you can get a taste of the recipe that got him there.

Southwestern Paella with Cilantro Creama

For the Paella:
-Rice* 3 cups
-Saffron 1 ½ tsp
-Chicken stock 3 cups
-Minced garlic 2 cloves
-Chipotle chili minced 2 ea
-Adobo sauce 3 tbsp
-Smoked paprika 2 tsp
-Cooked cubed pork 3 cups
-Spanish chorizo (dry) 1 ½ cup
-Roasted poblano chopped 1 cup
-Mussels
-Clams
-Shrimp 16/20
-Olive oil 3 oz

Method:
Pre heat pan and oil and cubed pork let brown (let cook for 8 minutes) then add garlic, chipotle, chorizo, mussels, saffron and sauté for 6 minutes. Then add shrimp, paprika and roasted poblano let cook for 4 minutes to avoid shrimp being over cooked. Add stock (make sure stock is warm) let all ingredients come to a simmer, lastly add minute rice. Let simmer for 2 minutes then cover and turn heat off, add salt and pepper to taste.

*Chef Murillo and the other chefs had to use sponsoring Minute Rice as part of the rules of the competitions. Traditionally, paella is made with Spanish bomba rice.

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Creama recipe after the jump

For the Creama:
-Sour cream 4oz
-Lime juice 1oz
-Cilantro chopped 1oz
-Salt to taste

Method:
In a mixing bowl whisk sour cream till smooth, then and lime juice and cilantro. Season with salt to taste

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