“Paella is a simple dish that can be topped with just about anything, but the addition of chorizo to this recipe introduces a spicy note that allows the acidity of the Rosé to enhance the more delicate flavors in the dish.”

Recipe created by Peter Nudi, AVV Maintenance Technician

– Serves 5 to 6 –

½ lb. chorizo
½ lb. chicken
¼ lb. mixed seafood (shrimp, scallops, clams, etc.)
¼ lb. bell peppers, chopped
2 large overripe tomatoes, diced
½ cup celery, diced thinly
½ cup green onion, chopped
½ tsp. paprika
½ tsp. saffron
1 ½ cups Spanish rice, or your favorite rice
¼ cup AVV Dry Rosé of Sangiovese
Salt and pepper to taste

Method of Preparation:
In a medium sauté pan, cook chorizo over medium heat for 5 to 10 minutes, then move the chorizo to the sides of the pan, turn the heat up to high and add the chicken to the center of the pan. Cook the chicken on one side, then mix with the chorizo.

Cook rice according to package instructions. If not using packaged rice, bring 3 cups of water to a boil, add 1 ½ cups rice, turn heat down to low and let simmer approximately 15-20 minutes.

Add the seafood, bell peppers, tomatoes, celery, green onion, paprika, saffron and wine to the pan and cook on high heat for 3 minutes, then turn to low and cover for approximately 25 minutes.

Let rest for 5 minutes, then serve with the rice.