Jeffry’s Award-Winning Paso Paella – Jeffry’s Wine Country BBQ

By Chef Jeffry Weisinger, Jeffry’s Wine Country BBQ

Wine Pairing: Paso Robles Tempranillo

Serves 6-8 people

Ingredients

2 medium Red Onions, Small Diced
1 medium Green Bell Pepper, Small Diced
1 medium Red Bell Pepper, Small Diced
2 Tbsp Chopped Garlic (9-10 cloves)
2, 8 oz Cans Diced Tomatoes
1/4 cup Olive Oil
2 lbs. boneless, skinless chicken thighs, cut into 2” pieces, seasoned with a pinch of salt, pepper, granulated garlic & smoked paprika
1 lb. Linguica sausage, cut into 2” pieces
1 lb. Shrimp, peeled & deveined, tail off
8 oz Spanish Chorizo, nuggets
3 cups uncooked Calrose short-grain rice
1 pinch saffron threads
1 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Granulated Garlic
1 Tbsp Smoked Paprika
6 cups Chicken Broth
1/2 bunch Italian Parsley, Fine Chopped
1 cup Frozen Peas
2 medium Lemons, Cut into 1/8ths

Directions

Pour yourself a glass of Tempranillo to enjoy while cooking; Begin making the Sofrito! Heat olive oil in a small-medium size paella pan, on medium-high heat, until just begins to smoke. Add onions & peppers, sauté & stir for 3-5 minutes, be careful of flame up, if using a gas stove. If the pan flames up, turn heat off for 30 seconds, then turn heat back on. Add chopped Linguica sausage, sauté & stir for 3-5 minutes. Add chopped chicken, sauté & stir for 5-7 minutes. Add chopped garlic, sauté & stir for 2-3 minutes; be careful not to burn the garlic. Add diced tomatoes, sauté & stir for 5 minutes. Add salt, pepper, paprika, granulated garlic & saffron, stir for 5 minutes, making sure everything is well mixed together. Pour rice into pan, in the sign of the cross (per tradition). Combine everything together until well mixed, stir for 5-8 minutes, to concentrate flavors Add chicken stock and stir to combine. Turn heat to medium and allow rice to cook for about 30-40 minutes, uncovered Occasionally stir the rice to make sure it’s not burning on the bottom. You want to create a nice “Socarrat” the rice should toast on the bottom but not burn. When the cooking liquid is almost fully absorbed, add peas & stir. Finish with the shrimp, pushing them down into the paella to cook. Serve with lemon wedge and your favorite green salad. Serves 6-8 people.