Cilantro Sancho Picante Peruvian Paella
Take your Paella to the NEXT LEVEL!
YOU KNOW YOU WANT ME! THE RECIPE!
Ingredients
Meat/Seafood
2 1/2 lbs chicken breast or thigh
2 1/2 lbs chorizo or pork butt
2 lbs shrimp
Vegetarian Options
2 1/2 lbs tofu
2 1/2 eggplant cubbed
2 lbs green peppers
Ingredients
4 1/2 cup rice
8 cups chicken broth
3 cups ground up cilantro
1/2 cup of water
2/3 cup lemon juice
1 cup garlic cloves chopped
1 yellow onion chopped
1 red onion chopped
2 healthy cups of fresh cilantro with stems
Seasoning
himalayan salt
3 packets of powdered chicken bouillon
4 packets sazon no salt added
4 tsp sazon seasoning
Preferred Cooking Method
1 BIG Paella Pan
Experiencing a sauce is about having fun! If you don’t have all the ingredients get creative. This recipe will feed a 8-10 people. Take the basic concept & make a Flavor Fiesta in your kitchen.
THE RICE
Experiencing a Don’t stress about messing up the rice. Use a rice cooker. Don’t worry you will still create a flavor bomb! If you don’t have a paella pan just use the biggest pan you have. You can use an aluminum tray to mix everything.
Step 1
Turn on your rice cooker and set for quick rice.
Step 2
Heavily coat the bottom of the rice cooker with olive oil and wait 3 minutes.
Step 3
Chop onions finely and add. Wait 3 minutes.
Step 4
Add chopped onions wait 5 minutes.
Step 5
Add chopped garlic mix contents and wait 5 minutes
Step 6
All rice cookers are different, mix and make sure garlic and onions are beginning to brown.
Step 7
Shut off the rice cooker! Add the rice and mix throughly
Step 8
Add 8 cups of chicken broth
Step 9
In a separate blender/vitamix
Mix 1/3 cup of water & 1 cup of cilantro
Step 10
Add the Cilantro Puree to the rice cooker
Step 11
Add…
6 tsp of Himalayan Salt
3 packets of powdered chicken bouillon
Step 12
Mix everything well.
Taste the salt level to make sure it’s to your liking, add a little if needed.
Now turn your rice pot on and cook rice as you normally would.
THE MEAT/SEAFOOD
Step 13
In 3 bowls set up your chorizo/pork butt, chicken and shrimp
Step 14
add 1 ounce of Triple G Garlic Glaze to the Shrimp
add 1 ounce of Triple G Garlic Glaze to the Chicken
mix
Step 15
in a 4th bowl add the (4 packets sazon no salt added type)
8 tsp of Sazon seasoning
mix
Step 16
Add the mixture on your shrimp and chicken
Step 16
THE COOKING
Step 17
Add a small amount of olive oil to your paella pan
Step 18
let it heat up and add the chorizo. (Note I used a pork butt I had smoked for 6 hours. It was already cooked, sliced thin and added to the paella pan to brown)
Step 19
remove the chorizo/pork and place to the side. Add the chicken and cook till about 90% done
Step 20
Remove the chicken from the paella pan and add the shrimp. Cook them 😀
Step 21
Add the cooked chorizo, chicken and shrimp. Add 2 ounces of Cilantro Sancho sauce mix and cook for another 2-3 minutes to let the flavors meld together
Step 22
In a vitamix/blender add 2 cups of cilantro with stems (the stems have the most flavor) and 2/3 cup of lime juice and about 4-5 tsp of olive oil. Mix well
THE PRESENTATION
Step 23
When the rice is done add it to a big aluminum foil pan. Once added pour the cilantro lime juice mix
Step 24
Take the contents of the paella pan and dump on top of the rice. Throughly mix both together
Step 25
Once mixed put back into the paella pan for display. Turn the heat on high and let the bottom of the rice get crispy. Be careful not to burn the rice. You can flip the rice in batches to crisp it up. Cut up a small bunch of fresh cilantro, and sprinkle on top, squeeze one lime across the paella and add one lime cut in half to display