- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 spanish onion, diced small
- 2 cloves garlic, minced
- 2 tsp smoked Spanish paprika
- 2 Tbsp tomato paste
- 1/2 cup 2018 J McK Chardonnay
- In a wide saute pan, heat to medium and add 1/4 cup olive oil.
- Add peppers and onions and a generous amount of salt.
- Reduce heat to low and cook 30-40 minutes, until they have released all of their liquid and become completely soft.
- Add garlic, paprika and tomato paste. Cook until fragrant - about 3 minutes.
- Add J McK Chardonnay and reduce until dry.
- Set aside.
- 2 Tbsp olive oil
- 2 oz spanish chorizo, small dice (optional)**
- 1.25 cups bomba rice***
- 1 pounds wild mushroom, chopped or torn
- 1 bunches Swiss chard, cut into 1/2" strips
- 2 Japanese eggplant, medium dice
- .5 cup finished sofrito
- 1/4 cup dry sherry
- 1/4 cup 2018 Teldeschi Petite Sirah
- 4 cups vegetable broth
- 1/2 tsp saffron
- 1/2 cup English peas, raw
- 1 sprig fresh rosemary
- In a large saucepan, bring 4 cups vegetable broth to a boil.
- Add saffron. Hold hot until ready to add to paella.
- Bring a 12" paella pan to medium heat on stove.
- Add olive oil and chorizo. Cook until fragrant - about 2 minutes.
- Add mushrooms, eggplant and chard. Cook until chard is wilted - about 5 minutes.
- Add sofrito and rice and cook 1 additional minute.
- Add sherry and Petite Sirah. Cook until completely evaporated.
- Add vegetable broth and rosemary. Bring liquid up to heat. Broth should be at a rapid simmer, but not an aggressive boil. Adjust accordingly. Rotate your pan over the flame every few minutes to ensure you build an even crust on the bottom - this crust is known in Spain as the "Soccarat."
- After about 20 minutes, or when the broth has almost completely evaporated and cooked into the rice, add your raw peas over top. Cook an additional 5 minutes over med low-medium.
- Remove your paella from the heat. Taste and adjust seasoning with salt and pepper. Otherwise, allow your paella to rest 10-15 minutes. Then, enjoy!
Yield: 4-6 servings
**Cured Spanish chorizo is an integral flavor contributor in this amazing traditional dish. However, it is not a necessity. Feel free to omit the chorizo and this paella becomes vegan!
***Bomba rice (as well as Valencia and Calasparra) is traditional to the paella of coastal Spain. If you can't source this rice, don't worry. Arborio rice works just as well!
For International Women's Day, we sat down with a few of the many amazing Anaba women to hear their stories. One of those women, Betty Diaz, opened up about her experience as a farmworker in the wine industry. Check out the interview below!
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