Jeffry’s Award-Winning Paso Paella

By Chef Jeffry Weisinger, Jeffry’s Wine Country BBQ

Paella, in Spanish cuisine, is a dish of saffron-flavored rice cooked with meats, seafood, and vegetables. Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. This flavorful dish has many interpretations, but our friend Jeffry has one the best, which he has won many awards for. He was kind enough to share the recipe for his signature Paella. Often times you can find this dish as a special at his downtown-alleyway restaurant, Jeffry’s Wine Country BBQ. He’s even been known to create a Paella Burrito, pair that with a glass of Paso Robles Tempranillo for a winning combo!

Prep time: 30 minutes | Cook time: 1 hour 5 minutes | Serves: 6 to 8 people

Wine Pairing

• Paso Robles Tempranillo

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

1. Pour yourself a glass of Tempranillo to enjoy while cooking.
2. Begin making the Sofrito! Heat olive oil in a small-medium size paella pan, on medium-high heat, until it just begins to smoke.
3. Add onions & peppers, sauté & stir for 3 to 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.
4. Add chopped Linguica sausage, sauté & stir for 3 to 5 minutes.
5. Add chopped chicken, sauté & stir for 5 to 7 minutes.
6. Add chopped garlic, sauté & stir for 2 to 3 minutes; be careful not to burn the garlic.
7. Add diced tomatoes, sauté & stir for 5 minutes.
8. Add salt, pepper, paprika, granulated garlic & saffron, stir for 5 minutes, making sure everything is well mixed together.
9. Pour rice into pan, in the sign of the cross (per tradition).
10. Combine everything together until well mixed, stir for 5 to 8 minutes, to concentrate flavors.
11. Add chicken stock and stir to combine.
12. Turn heat to medium and allow rice to cook for about 30 to 40 minutes, uncovered.
13. 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.
14. When the cooking liquid is almost fully absorbed, add peas & stir.
15. Finish with the shrimp, pushing them down into the paella to cook.
16. Serve with lemon wedge and your favorite green salad.

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Frequently Asked Questions

What wine pairs with paella?

A Paso Robles Tempranillo. Tempranillo is the classic Spanish red for this dish, and it has the savory depth to handle chicken, linguica, chorizo, and smoked paprika without overwhelming the shrimp.

What is socarrat in paella?

Socarrat is the toasted layer of rice at the bottom of the pan, and it is the mark of a well-made paella. Stir occasionally while the rice cooks so it toasts on the bottom without burning.

What rice should you use for paella?

This recipe calls for 3 cups of uncooked Calrose short-grain rice, cooked uncovered in 6 cups of chicken broth for 30 to 40 minutes.