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Recipe of the Month With
SEAFOOD, CHICKEN & CHORIZO ½
pound chicken thighs, legs, breasts, (cut into 1 inch pieces) 6 oz Halibut or any firm texture fish (cut into chunks) 1 tablespoon sweet paprika 1 teaspoon oregano a big pinch of crushed red pepper (optional) Kosher salt Ground black pepper to taste ¼ cup extra virgin olive oil 6 Garlic cloves diced 1 large can tomatoes, hand crushed with juice 1 Spanish onion 1 green pepper (large dice) 1 red pepper (large dice) 3 cups rice 4 cups of chicken or seafood stock a good pinch of Saffron (soaked in 2 ounces of rum, wine or water) 12 little neck clams 12 fresh mussels (bearded and cleaned) 12 large shrimp (Peeled & deveined) 1/4 pound Calamari 2 cups of peas Lemon wedges for serving and garnish
Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken pieces; marinate for 30 minutes so the flavor can sink in a bit. Heat the olive oil in the paella pan over medium-high heat. Place the chorizo and chicken in the pan and cook until the oil is a vibrant color. Remove the chicken and chorizo from the pan and set aside. Return the pan to the stove and lower the heat to medium. Make a sofrito by sautéing the onion, peppers and garlic for about 5 minutes then stir in the tomatoes and cook until the mixture caramelizes and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the stock and 1/4 cup of the Tempranillo and simmer for about 10 minutes gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir.
Add the shrimp, clams, mussels, calamari and the reserved chicken and chorizo. Give the Paella a couple of good stirs to tuck in all the pieces and just let simmer, without stirring for about 10 minutes. Near completion, scatter the peas over the top and allow to rest. The ideal Paella has a toasted rice bottom. Serve with lemon wedges.
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Pheasant Valley Hours
Seasonal Hours
April - October
11:00 am - 6:00 pm
Winter Hours
November - March
11:00 am - 5:00 pm
Closed January
Celilo
Chardonnay wins Gold Medal for Best Chardonnay at Private Pre-Release party for our Wine Club Members! August 25, 2007
It was a beautiful evening and so much
fun to get together with our Wine Club Members and friends.
We wanted to have an evening filled with great food paired with
great wine and wonderful company. Thank you for all of your support. Those of you who could not make it, you really missed a good
time and we missed you.
A special
thank you to Pam Carr, Eva Swain , Risa Wonsyld and Lynn Chapman
who were such a great help in pitching in to make this evening special.
"What
a fabulous evening! Wonderful appetizers, delicious paella and chocolate
for dessert. Plus of course the wonderful wines with each course".
Mark Your Calendars
Please Stop by and Visit Us!
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"Wow!
Thank you for inviting us to such a fun event! We had a great time."
-Becki & Alan Snodgrass
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Contact Pheasant Valley Winery |
