Paella ValenciaFeatured by William Wheeler Winery in the Gold Wine Club.
Pair your Sauvignon Blanc with some classic Spanish cuisine!Yield: 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
• 12 medium shrimp
• manila clams
• 12 mussels
• 1/2 lb. smoked pork garlic sausage
• 1 small to medium chicken, cut into serving pieces
• 2 tsp. salt
• cracked black pepper
• 1/2 cup olive oil
• 1/2 cup onion, finely chopped
• 1 medium bell pepper, coarsely chopped
• 1 large tomato, peeled and seeded, finely chopped
• 3 cups rice
• 1/4 tsp. saffron
• 6 cups boiling water
• 1/2 cup garden peas (frozen may be used)
• 2 lemons cut into wedges
Season the chicken with a portion of the salt and pepper and brown the pieces in a small amount of the olive oil. Set aside.
Cut the sausage into a coarse chop and brown. Drain off the grease and add the remainder of the olive oil. Add the onions, garlic, peppers, and tomatoes. Cook this mixture until much of the moisture is evaporated. This mixture, now thick enough to hold its shape in a spoon, is referred to as sofrito.
Preheat oven to 400 degrees
In a paella pan, combine the sofrito, rice, the remaining salt and pepper, and the saffron. Pour in the boiling water and bring to a boil over high heat. Once at a boil, remove the pan from the heat. Arrange the chicken, shrimp, clams, and mussels over the rice, clams, and mussels hinge down. Scatter the peas over all.
Set the paella in the oven on a low shelf and cook 25 to 30 minutes or until all the liquid has been absorbed by the rice. (do not stir the paella at any time after it has been placed in the oven.)
When the paella is done, remove from the oven, cover with a towel and allow it to rest 5 to 8 minutes. Garnish with the lemon wedges and serve directly from the paella pan.