Delicious Wines from Nearby Landenberg!
Children’s Book Author at the Market!
Sponsored by the Media Upper Providence Free Library, author San Hoy will be at the Media Farmers Market with special activities, including a man in the moon mobile craft! She will be reading a story from her children’s book Under the Full Moon at 3:30 p.m. and 4:00 p.m. Stop by the library table for stories and a craft!
Playing at the Market Tomorrow…
Classical guitarist Norm LeDonne will be at the Market tomorrow with his eclectic repertoire and eclectic collection of guitars!
We’re featuring another recipe from Philadelphia Chef’s Table by April White this week! With chicken and chorizo from Canter Hill and Maiale, extra-virgin olive oil from Mediterra, and onions, tomatoes and herbs from the Market’s produce vendors, you’re well on your way to this luscious paella from Amada chef-owner Jose Garces. Says Garces, “There are a few things here you wouldn’t see in Spain, like the herb salad on top of the paella. It’s not traditional, but it cuts the richness and gives the dish a freshness.”
Check out Philadelphia Chef’s Table at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.
- 3 1/2 cups chicken broth
- Pinch of saffron
- Kosher salt and black pepper, as needed
- 1 1/4 cups diced Spanish onion, divided
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 1 1/2 cups bomba rice
- 1/2 cup frozen peas
- 1/4 cup julienned piquillo peppers
- 3 ounces chorizo, diced
- 10 mussels
- 8 cherrystone clams or cockles
- 5 shrimp
- 2 tablespoons julienned black olives
- 2 tablespoons chopped flat-leaf parsley, plus 1/4 cup whole flat-leaf parsley leaves
- 1 large shallot, minced
- 2 tablespoons lemon juice
- 1 teaspoon granulated sugar
- 1/4 cup cherry tomatoes, cut in half
- 1 boneless, skinless chicken breast
- 1 lemon, cut into wedges
Preheat oven to 350°F.
In a saucepan over high heat, bring chicken broth to a boil. Add pinch of saffron and season with salt. Reduce heat and simmer until reduced to 11/2 cups, about 30 minutes.
In a paella pan or large cast-iron pan over medium-high heat, sauté 1 cup onion in 2 tablespoons olive oil and butter. In a large bowl, combine rice, saffron chicken broth, peas, piquillo peppers, chorizo, mussels, clams or cockles, shrimp, black olives, and chopped parsley. Season with salt. Transfer mixture to pan. Bring to a boil and remove from heat. Cover tightly with aluminum foil and cook in the oven for 25 minutes.
To prepare a vinaigrette, combine shallot, lemon juice, olive oil, and sugar and whisk until sugar is dissolved. Season with salt and pepper. In a small bowl, combine whole parsley leaves, tomatoes, and remaining 1/4 cup onion. Toss with vinaigrette. Place salad on top of paella.
Sear or grill chicken breast until cooked through. Slice and place on top of paella. Squeeze 2 lemon wedges over paella. Garnish with remaining lemon wedges.
For a complete list of Media Farmers Market vendors, click here!