Recipe and Wine Pairing by Rachel Bateman at Market Vineyards

We recently held an event at our tasting room that paired The Bistro at Hollywood Schoolhouse’s famous paella with a vertical tasting of our Acquisition Cabernet. Head Chef Frank at The Bistro gave us the recipe for this tasty dish, and here it is… we hope you enjoy it!

Paella Recipe Ingredients:

• 1 pound paella rice
• 1 cup safrito (roasted peppers, onions, garlic, smoked paprika, & a pinch of
  chili)
• 3 pinches saffron
• 4 quarts chicken stock
• 2 diced onions
• 1 lb chicken breast cube
• 1 lb andouille sausage thinly sliced
• 2 lbs shrimp, grilled and deveined
• A dozen mussles
• 1 cup peas
• Lemon wedges to garnish

Directions:
Heat 1/2 cup olive oil in paella pan until smoking
brown the chicken
add andouille sausage thinly sliced
add and brown the rice
add safrito
stir well
add just enough chicken stock to cover the rice
add 3 pinches saffron and 3 bay leafs
season with salt and pepper
add shrimp
cook slowly in oven at 400 degrees
after 15 min, add mussels & cook another 10 minutes place on stovetop on medium high heat until it’s sizzling
remove from heat
garnish with mussels and peas
add lemons and serve paired with Market Vineyards Acquisition Cabernet, Bon Appètit!