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Gold Medal Wine Club
Impersonating:
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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

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
Membership Rewards

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.

Portuguese Paella

Companhia Das Lezirias


Ingredients

6 skinless chicken thighs (about 1 1/2 lbs.)
1 tsp. chopped fresh rosemary
3/4 tsp. salt, divided
1/4 tsp. fresh ground black pepper
2 tsp. canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onions, chopped
1/2 cup red bell peppers, chopped
1 1/2 cups uncooked arborio rice
1/2 cup diced plum tomatoes
1 tsp. sweet paprika
1/4 tsp. saffron threads, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb. large shrimp, peeled & deveined
1 cap asparagus, cut diagonally
1/2 cup frozen peas, thawed


Instructions

Preheat oven to 400 degrees. Sprinkle chicken with rosemary, 1/2 tsp. salt, and black pepper. Heat oil in a large oven proof nonstick skillet over med-high heat. Add chicken; cook for 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Add Chourice and cook until lightly browned. Add onion and bell pepper; cook for 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pan. Add broth and 1/4 tsp. of salt; bring to boil. Wrap handle of pan with foil, cover pan. Bake at 400 degrees for 10 min. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.



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