PAPA JOE’S HIGH DESSERT PAELLA

A Culinary Journey Where Spanish Tradition Meets Desert Inspiration

Papa Joe's High-Desert Paella is more than just a dish; it's an experience. It's the warmth of the desert, the stories of its people, and the love of a family, all combined in a pan. So, the next time you're in the mood for something special, remember this recipe and let your taste buds embark on a high-desert adventure.

Ingredients:

• 2 cups of Arborio rice

• 4 cups of chicken or vegetable broth

• 1 saffron thread

• 1 cup of diced tomatoes

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1/2 cup of desert succulent (like nopales, cleaned and diced)

• 1/2 pound of chicken thighs, cubed

• 1/2 pound of shrimp, peeled and deveined

• 1/2 pound of mussels or clams

• 1/4 cup of olive oil

• Salt and pepper to taste

• Fresh parsley and lemon wedges for garnish

Instructions:

1. Preparation: In a small pot, warm the broth and add the saffron thread. Let it simmer on low heat.

2. Sauté: In a large paella pan or skillet, heat the olive oil. Add the chicken pieces and cook until browned. Remove and set aside.

3. Vegetables: In the same pan, add the onions, garlic, bell peppers, and desert succulent. Sauté until the onions are translucent.

4. Rice: Add the rice to the pan, stirring to coat it in the oil and mix with the vegetables. Pour in the diced tomatoes.

5. Broth: Slowly add the saffron-infused broth, stirring occasionally. Let it simmer for about 20 minutes.

6. Seafood: Add the shrimp and mussels/clams. Cover the pan and let it cook for another 10 minutes or until the seafood is cooked and the rice is tender.

7. Serve: Garnish with fresh parsley and lemon wedges. Serve hot and enjoy the fusion of flavors!

Papa Joe's High-Desert Paella is more than just a dish; it's an experience. It's the warmth of the desert, the stories of its people, and the love of a family, all combined in a pan. So, the next time you're in the mood for something special, remember this recipe and let your taste buds embark on a high-desert adventure.

Paella is – next to tortilla and tapas – Spain’s internationally most well-known dish. The original recipe comes from Valencia, which is located at the Spanish east coast. While paella is eaten all over the world, many people don’t know about its origins and the secrets that come with it.

For example, paella takes its name from the large, flat pan which is also known as paella. Then, there’s the special rice that Valencians use to cook paella. And most important: never mix fish and meat if you want to eat an authentic paella!

Hungry for more secrets? DW‘s Food Secrets is a series about culinary classics from Europe. We take a look at world famous dishes to find out what makes them so special and successful.