Paella with Riverbench Rose of Pinot Noir

Paella. It sounds intimidating, but this Spanish rice dish is really just similar to risotto and definitely worth making! Once you’ve tried it on the stove a few times, try it on the grill for a smoke infused flavor. You can also vary the proteins between different shellfish, chicken, or sausage. This is also delicious with Pinot Noir.

• ¼ cup olive oil
• 1 package chicken thighs (about 4-8, depending on how many you are feeding)
• Salt and pepper
• 2 tsp. paprika
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 tomatoes, diced
• 5 cups chicken stock
• ½ cup dry white wine
• 1 lb. chorizo or other Spanish sausage, sliced
• 2 cups Arborio rice
• 1 pinch saffron (crushed and diluted in 1 tablespoon of water)
• Lemon wedges for serving

Heat a paella pan (a large, flat pan) or a skillet or pot over high heat. Add the olive oil and heat. Season the chicken with salt, pepper, and paprika, then sear until browned on all sides. Transfer to a plate.
Lower the heat to medium- low and add the onion and garlic. Add the bell pepper and cook about 4 minutes, or until softened. Stir in the tomatoes, chicken broth, wine, and chorizo. Bring to a boil, then add rice and saffron. Add the chicken pieces, then cook about 20 minutes. Do NOT stir! As long as you have enough liquid, you’ll be fine. When the liquid is absorbed, cover with a clean towel and turn off the heat. Let stand, stir, and serve with lemon wedges.

This works really well in the oven, too!