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1000 Cooper St
Memphis, TN, 38104

Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!

Spanish Paella


Spanish Paella

Sandy Watson

  •  2 tablespoons olive oil
  • 1 tablespoon paprika

  • 2 teaspoons dried oregano

  • salt and black pepper to taste

  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

  • 2 tablespoons olive oil, divided

  • 3 cloves garlic, crushed

  • 1 teaspoon crushed red pepper flakes

  • 2 cups uncooked short-grain white rice

  • 1 pinch saffron threads

  • 1 bay leaf

  • 1/2 bunch Italian flat leaf parsley, chopped

  • 1 quart chicken stock

  • 2 lemons, zested

  • 2 tablespoons olive oil

  • 1 Spanish onion, chopped

  • 1 red bell pepper, coarsely chopped

  • 1 pound chorizo sausage, casings removed and crumbled

  • 1 pound shrimp, peeled and deveined

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.