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

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