Recipes

Entree

Paella with Chicken, Sausage, Shrimp and Roast Peppers

YIELD:
Serves 8
CHEF:
Brian Streeter
Pairs well with:
Pinot Noir, Carneros, Napa Valley

Cakebread Cellars chef Brian Streeter gives tips and tricks to making this fun crowd pleasing Paella. With chicken, prawns and sausage, this beautiful rice dish will feed a hungry group, while sharing a delicious bottle of Cakebread Cellars Pinot Noir.


Ingredients

1 fryer chicken
2 links andouille sausage or other spicy pork sausage
1 lb. large prawns
9 c. chicken broth
½ c. white wine
¼ tsp. saffron
1 T. sweet Spanish paprika
2 yellow onions, minced
1 c. peeled, seeded and chopped tomatoes with juice
2 T. olive oil
3 c. Calasparra or Bomba rice (see note)
1 c. English peas, blanched
2 roast red peppers, seeded and cut in strips
salt and pepper


Directions:

Light barbeque and wait for coals to burn down to medium heat. While you are waiting for the barbeque, assemble your ingredients for the paella. Cut the chicken into 10 pieces, two legs, two thighs, two wings and the breast cut in half lengthwise and then each half cut into two across the breast bone. With a serrated knife cut along the back of each shrimp and remove the black vein with the tip of a paring knife. Put the chicken broth in a pot on the back of the stove and keep hot. Bring white wine to a boil. Remove from the heat and add the saffron and the paprika, reserve.

After the barbeque has cooled to medium heat (able to hold hands over heat for 3-4 seconds), place a 14” paella pan or other shallow bottom pan on top of the fire. Season the chicken pieces with salt and pepper. Add the olive oil to the pan and brown the chicken on all sides. Remove chicken to a plate and add the sausage pieces. Remove to a plate with chicken. Add the shrimp and more olive oil if necessary to sauté them in. Sear on both sides and remove to a side plate with the other ingredients. Add the onion and cook down until soft and lightly caramelized. Add the tomato to the pan and cook down until thick. Stir in the rice and toss to coat. Pour in the chicken broth and white wine, saffron mixture. Once the broth comes back to a simmer, add the dark meat of the chicken and the sausage. Rice should slowly simmer at this point for 20 minutes. During the first 10 minutes it’s ok to stir the rice occasionally to keep the rice from scorching on the bottom of the pan. After 10 minutes, add the white meat to the pan and push down into the rice. If pan looks like it is drying out before rice is done, add a little more broth or water to keep it moist. During the last 5 minutes, push the remaining prawns into the rice, scatter the peas over top and arrange the pepper strips in a spiral fashion. Rice is done when the rice kernels are still slightly firm in the center. At that point remove from heat and cover with a kitchen towel to finish cooking for 10-15 minutes. Remove covering and serve family-style in the middle of the table.

Note: Calasparra and Bomba rice are short grain varieties from Spain that can be found in some gourmet stores. If unavailable, substitute Italian Arborio rice

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