Wine Country Paella

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Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray


Enjoy this delicious Wine Country Paella with our lovely Korbel Rouge or Korbel Chardonnay Champagne.

Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . . taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.

recipe_Korbel_Paella.jpg

WINE COUNTRY PAELLA

INGREDIENTS

  • 3 cups basmati rice
  • 3 T butter
  • 2 tsp saffron threads
  • 1 T chopped shallots

  • 1 lb. Andouille Sausage (sliced)
  • 1 lb. Chicken meat, cooked and diced
  • 1 lb. Rock shrimp
  • 1 lb PEI Mussels (optional)
  • 2 T garlic (chopped)
  • 1 cup onion (diced)
  • 1 tsp saffron threads
  • 3 cups can diced tomatoes in juice
  • 1 cup red bell pepper (diced)
  • 1 cup pasilla peppers (diced)
  • 2 jalapeno peppers (deseeded and minced)
  • ½ cup fresh parsley (chopped)
  • ½ cup fresh oregano (chopped)
  • Salt and pepper to taste

INSTRUCTIONS

Cook rice in pot of boiling water with salt, saffron and butter. Cook until tender. Strain out water (like when cooking pasta). Pour saffron rice into a large bowl that can accommodate all the other ingredients. Set aside while preparing remaining ingredients.

In a sauté pan, sauté rock shrimp just until done and set aside. Cook mussels by sautéing in olive oil and garlic until the mussels are warm...and then add a splash of your favorite wine and cover to finish cooking. Mussels are cooked when they pop open. Remove from heat immediately. Set seafood aside

In sauté pan, sauté diced onion and garlic and sweat. Add peppers, andouille sausage, chicken meat, and canned tomatoes and juice. Let simmer for 10 minutes. Add 1 more tsp of saffron to this and let simmer for 15 more minutes to blend the flavors. Add fresh herbs, cooked seafood and season with salt and pepper. Pour into saffron rice and combine. Reheat in a 425º oven for 15 minutes, uncovered.

Paella is traditionally served in a large shallow cast iron skillet. A chafing dish can be used or a large platter is nice to show how grand this dish truly is.

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