INGREDIENTS
1 red bell pepper, sliced Julienne
2 cloves garlic minced
4 cups vegetable and chicken broth
2 tsp smoked paprika
1 tsp saffron
1 lb large shrimp
1 lb mussels
1 lemon cut into wedges
2 tbsp olive oil
6 chicken thighs or drumsticks
salt to taste
1/2 large onion chopped
2 cloves garlic minced
2 cups Bomba rice a short grained with a pearly white color and a uniform consistency (if not available you can replace for Arborio)
14 oz diced fire roasted tomatoes (1 can)
Pair with:
2018 CADE Estate Sauvignon Blanc
Pair with:
2016 CADE Estate Cabernet Sauvignon, Howell Mountain
DIRECTIONS
In a large paella pan heat the olive oil over medium heat. Add the chicken, season with salt and pepper, then cook for about 20 minutes until the chicken is well browned.
Spread the chicken to the edges of the pan, then add the onion to the center of the pan, season with a bit of salt and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and red bell pepper and cook until blistered, add the fire roasted tomatoes to the pan and cook for a few minutes.
Add the smoked paprika, saffron, and quickly the broth, season with salt and pepper if needed. Add the Bomba rice to the pan and stir well.
Stir everything together cook for about 15 minutes or until most of the liquid has been absorbed by the rice.
Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that is what you’re looking for. Arrange the shrimp, mussels, and clams over the rice, and cook for another 10 minutes or until the mussels and clams open up.
Watch carefully for the rice to start browning at the bottom of the pan and burn a bit. This is called Socarrat and it is the best part of the rice! But be careful to stop before the rice takes any burn flavor. If necessary, take out of the fire and cover with foil for a few minutes so the rice will absorb any leftover liquid.
Garnish with lemon wedges and serve in the Paella pan on the table (put a wooden board or thick dishcloth under the pan).
Pour your favorite vintage of CADE Cabernet Sauvignon for each guest, have a toast over the Paella for good health “Salud” and enjoy!
