WVV Spring-Summer-Guide 2025-04-09 - Flipbook - Page 10
Chicken and Seafood Paella
Recipe by Wine & Culinary Director DJ MacIntyre ∙ 12-14 servings
ingredients:
2 lbs.
1 lb.
1½ lbs.
½ lb.
½ lb.
1 lb.
½ cup
2 cups
¼ cup
4
24
3 Tbsp.
1 Tbsp.
4
5 Tbsp.
3 Tbsp.
6
2 bottles
1½ Tbsp.
11 cups
¼ cup
16
bomba rice - see chef's note 1
chicken thighs - deboned, skin removed, cubed ⅝”
diver scallops - u-15 or bigger, side muscle removed
manila clams - cleaned
penn cove mussels - cleaned, debearded
white shrimp - 21/25, cleaned, deveined, tail on
canola oil
white onion - diced ½”
garlic - minced
red & yellow bell pepper - cored, sliced ¼” x 2”
cherry tomatoes - fresh
smoked paprika
red chili threads - see chef's note 2
bay leaves
kosher salt
black pepper - ground
chicken bouillon cubes - ground
WVV white wine - pinot gris or sauvignon blanc (1½ for recipe, ½ for chef )
saffron - reconstitute in ¼ cup of hot water, set aside in liquid
chicken stock - heated, to speed absorption
italian parsley - chopped
lemon wedges - seeds removed
method:
Making and eating paella is a social event meant for a gathering of friends and family. This recipe is meant to be made with a
large 22-inch paella pan over an open fire. You can reduce the amounts for a smaller gathering or cook in a large sauté pan over
a stove top with the same results, minus the wood smoke flavor. Have all the ingredients ready and portioned beforehand, as the
process is quick.
Chef’s Note 1: Bomba rice is a short grain rice from Spain. It is prized for paella as the grains absorb liquid and grow to 3 times
their size while remaining al dente when done. Arborio Rice, a common substitute, has a creamier texture when done that is
perfect for risotto, but not for paella.
Heat your paella pan over high heat or flame and add your oil. The pan should be a blue-purple hue and the oil should ripple
and start to smoke. Quickly sauté all the scallops and shrimp on one side for 90 seconds then remove from the pan. Next, season
the chicken thighs with 1⁄3 of the salt and pepper. Add to the pan, evenly spread out and sear on one side for 1½ minutes. With
a wok spatula, turn the chicken and add the sliced peppers, onions, paprika, chili threads, bay leaves, ground bouillon cubes and
remaining seasoning, searing and getting some char on the edges for another 2 minutes.
Chef’s Note 2: Red Chili Threads are thin strips of dried chili. They are a common garnish in Asian cooking and can be found
in most Asian Markets or online. They do not hold heat, but when cooked they add an earthy smoky flavor.
Add the whole cherry tomatoes and garlic, stir and then let the tomatoes blister from the heat. Add the Bomba rice and stir to
combine the mixture. Deglaze the pan with the white wine. Add the water with the saffron threads and 8 cups of the chicken
stock. Adjust your heat to medium-high. Stir to level out the rice and let cook for 12-15 minutes, stirring occasionally to keep the
liquid even.
Test the consistency of your rice, as it should be almost al dente. Bury the clams and mussels into the rice mixture and add the
remaining stock. From this point on you are not going to stir the rice again. Arrange the pre-seared scallops and shrimp neatly
on the top of the rice mixture to finish cooking. Continue to cook the rice over the open flame until the shells start to open
up (about 5 minutes). Remove the pan from the heat and let it rest for another 5 minutes to let the remaining liquid absorb.
Garnish the paella with the chopped parsley and lemon wedges surrounding the outside of the pan.
2021 Pambrun Cabernet Sauvignon, Walla Walla Valley
Crimson red in the glass, the wine shines with alluring aromatics of crushed herb, black currant and red clay. The French oak
barrels add flavors of toasted oak, dark chocolate and fresh espresso. Time in the barrel lends to a fruit-forward finish with lively
tannins and an opportunity to age this bottle for years to come.
Available in the Summer Grilling Collection.
10
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