Recipe: Paella a la Mexicana | Napa Valley Register

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Recipe: Paella a la Mexicana

Tuesday, February 05, 2008

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By Chef Arturo Delgadillo
Frida’s Mexican Grill

This recipe yields 1 serving made restaurant-style.

2 oz. achiote spices*

1 cup water

2 oz. oil

1 clove garlic, crushed

2 Tbsp. chopped red onions

2 chopped green onions

1 ear grilled corn, kernels removed

2 tsp. green chiles, chopped

1 guajillo chile, seeded, chopped

1 Tbsp. black beans

Prawns

Scallops

Grilled chicken breast, shredded or cut in 1-inch pieces

2 cups cooked rice

Chopped cilantro

Avocado slices

* The achiote spice blend is sold in blocks at local Mexican grocery stores and in the Mexican food sections of most grocery stores.

Put two ounces of achiote spices with one cup of water in a blender. Reserve.

Heat oil in large sauté pan, add garlic, chopped red and green onions. Sauté, and then add the corn, chiles and black beans. Add blended achiote spice mixture and cook 2 minutes. Add desired amount of prawns and scallops per serving, along with chicken breast and cook 2 minutes. Stir in 2 cups of cooked rice. Garnish with sliced avocado and chopped cilantro.

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