- Local
- Community
- Journalism
Support the independent voice of Phoenix and help keep the future of New Times free.
This week we caught up with Chef Sam Murillo of Orange Sky 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.
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
Follow Chow Bella on Facebook and Twitter.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.
