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
