For these Easter Holidays, we will share with you a very characteristic Spanish recipe, full of sea products. Paella is the typical rice dish originated in Valencia, usually recommended to be cooked on a big pan. An open fire fueled by orange and pine branches would produce an aromatic smoke on it. Try it with our Baccante red wine.

Country: SPAIN

Prep time: 20 min    

8 servings

INGREDIENTS

• 2 tablespoons olive oil and dried oregano
• 1 tablespoon paprika
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 3 cloves garlic, crushed
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 teaspoon crushed red pepper flakes
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined
• salt and black pepper to taste

INSTRUCTIONS

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAIRING

We recommend you to taste this recipe with Volognano´s Baccante red wine. The blend of Sangiovese and Merlot with the spicy notes of this wine will perfectly match the saffron taste of the paella.

RECIPE SOURCE