-Shared by Winemaker Matt Taylor
This recipe serves 8-10 people and is meant for a 15-17” paella pan.
Ingredients:
• 12 chicken drumettes
• Pinch of Saffron
• 1/3 bottle white wine
• 64oz chicken broth
• 1 Bay Leaf
• 3 Sprigs Rosemary
• 2 lbs Spanish Chorizo (NOT Mexican chorizo)
• 1 x Large Yellow Onion
• 2 x Medium Red Bell Peppers
• 2 x Large Anaheim Green Peppers (Substitute 2 x medium yellow or orange bell peppers if desired)
• 1 Nutmeg Seed
• ≤1 Tbsp Sweet Paprika
• 3 x Vine Ripened Tomatoes
• 8-10 Garlic cloves
• ≤1 Kg Bomba Rice (I prefer “Matiz” Bomba Rice)
• +/- 1.5 cup Olive Oil
• +/- ½ cup Red Wine Vinegar
• 3-5 Lemons Optional:
• 12 Prawns and/or 12 Clams
• Red pepper flakes
Step 1 - Chicken Marinade:
Combine into a container:
• 12 chicken drumettes
• 4-5 garlic cloves minced
• Olive oil (1 cup?)
• Red wine vinegar (1/4 cup?)
• Red pepper flakes (optional)
• Let marinade for minimum 2-3 hours, overnight is best
Step 2 - Broth:
• Heat a large pot on high heat for 1-2min
• Add a pinch of saffron to the pan (you want the saffron to immediately “jump” on bottom of heated pot)
• Immediately add 1/3 bottle of white wine
• Reduce in half
• Add 60-64oz chicken broth
• Add 1 Bay Leaf
• Add 3 Sprigs Rosemary
• Cover partially so as to not trap steam/water, bring to a simmer and then keep on simmer until adding to paella
Step 3 - Prep Meat:
• Spanish Chorizo (NOT Mexican chorizo) x 2lbs, cut into 1/8”-1/4” pieces
Step 4 - Prep Veggies:
Combine into a container:
• 1 x Large Yellow Onion, diced
• 2 x Medium Red Bell Peppers, Diced
• 2 x Large Anaheim Green Peppers, Diced (Substitute 2 x medium yellow or orange bell peppers if desired)
• 1 Nutmeg Seed, Finely grated
• ≤1 Tbsp Sweet Paprika
Combine in Food Processor:
• 3 x Vine Ripened Tomatoes, cut in half horizontally and flesh/pulp removed
• 4-5 Garlic cloves
Step 5 (optional) - Prep Prawns and or Clams
Step 6 - Prep Lemons
• Cut lemons into quarters and set aside
Step 7- Cook Paella:
• Have paella pan leveled (test with water prior) and equal heat (medium heat) to bottom of pan (paella ring best for this)
• Add Olive Oil, +/-1/2 cup
• Add chicken drumettes, skin side down
• Let cook until well browned on skin side, making a crispy skin texture
• Turn chicken and add chorizo
• Cook until chorizo browned
• Add tomato & garlic mixture and cook for a couple minutes
• Add veggies (onion, peppers, spices) and cook until translucent and softened
• Add rice; (1kg is a tad bit much for this pan so maybe add 85% of the bag) stir in continuously to cover with all the juices
• Immediately add broth so rice does not burn on bottom of pan
• Flatten rice mixture in broth so equally covered and even throughout
• (Optional: place your prawns and/or clams into or on top of rice mixture)
• Lower heat to a light simmer and walk away
• Check with a fork (once liquid gone) to feel when bottom of paella is browning (not burning ideally) and sticking to the bottom of the pan
• Turn off heat and let rest +/-10min
• Serve with lemon juice squeezed on top
