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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Paella with Seafood, Chicken & Chorizo

Chivite


Ingredients

2 chicken thighs
2 chicken legs
1 tsp. dried oregano
2 Tbs. sweet paprika
salt & freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 16-oz. can whole tomatoes,crushed
1 cup Spanish rice, short-medium grain
1 tsp. saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads & tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas,frozen and thawed
Fresh flat-leaf parsley leaves,for garnish
Lemon wedges, for serving


Instructions

Rinse the chicken pieces and pat dry. Mix the oregano & paprika with salt & pepper in small bowl. Rub spice mixture on chicken & marinate for 30 min. Heat olive oil in a wide shallow skillet over med-high heat. Place chicken in pan, skin side down & brown on all sides, turning with tongs. Add chorizo & continue to cook until oil is a vibrant red color. Remove chicken & sausage to a platter lined with paper towels. Return pan to stove & lower heat to medium. Make a sofrito by sauteing the garlic, onion & tomatoes; cook until mixture caramelizes a bit & flavors meld; season with salt & pepper. Fold in the rice, stirring to coat grains. Stir the saffron into rice. Pour in the water & simmer for 10 min, gently moving the pan around so the rice cooks evenly & absorbs the liquid. Do not cover or constantly stir like risotto. Add the shrimp, lobster, clams, reserved chicken, & chorizo. Give the paella a couple of good stirs to tuck in all the pieces and allow to simmer without stirring until the rice is done, about 15 min. Scatter the peas on top & continue to cook for 5 minutes, until paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off heat for 5 min, and garnish with parsley. Serve with lemon wedges. Recipe provided by www.foodnetwork.com.



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