“California” Paella w/ Wild Mushrooms, Swiss Chard & Japanese Eggplant

Dish of paella on table setting
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients

Sofrito
 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
 ½ cup 2018 J McK Chardonnay
Paella
 2 tbsp olive oil
 2 oz spanish chorizo, small dice (optional)**
 1.25 cups bomba rice***
 1 lb wild mushroom, chopped or torn
 1 bunch Swiss chard, cut into 1/2" strips
 2 Japanese eggplant, medium dice
 ½ cup Sofrito
 ¼ cup dry sherry
 ¼ cup 2018 Teldeschi Petite Sirah
 4 cups vegetable broth
 ½ tsp saffron
 ½ cup English peas, raw
 1 sprig fresh rosemary

Directions

Sofrito
1

In a wide saute pan, heat to medium and add 1/4 cup olive oil.

2

Add peppers and onions and a generous amount of salt.

3

Reduce heat to low and cook 30-40 minutes, until they have released all of their liquid and become completely soft.

4

Add garlic, paprika and tomato paste. Cook until fragrant - about 3 minutes.

5

Add J McK Chardonnay and reduce until dry.

6

Set aside.

Paella
7

In a large saucepan, bring 4 cups vegetable broth to a boil.

8

Add saffron. Hold hot until ready to add to paella.

9

Bring a 12" paella pan to medium heat on stove.

10

Add olive oil and chorizo. Cook until fragrant - about 2 minutes.

11

Add mushrooms, eggplant and chard. Cook until chard is wilted - about 5 minutes.

12

Add sofrito and rice and cook 1 additional minute.

13

Add sherry and Petite Sirah. Cook until completely evaporated.

14

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."

15

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.

16

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!

17

**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!

Ingredients

Sofrito
 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
 ½ cup 2018 J McK Chardonnay
Paella
 2 tbsp olive oil
 2 oz spanish chorizo, small dice (optional)**
 1.25 cups bomba rice***
 1 lb wild mushroom, chopped or torn
 1 bunch Swiss chard, cut into 1/2" strips
 2 Japanese eggplant, medium dice
 ½ cup Sofrito
 ¼ cup dry sherry
 ¼ cup 2018 Teldeschi Petite Sirah
 4 cups vegetable broth
 ½ tsp saffron
 ½ cup English peas, raw
 1 sprig fresh rosemary

Directions

Sofrito
1

In a wide saute pan, heat to medium and add 1/4 cup olive oil.

2

Add peppers and onions and a generous amount of salt.

3

Reduce heat to low and cook 30-40 minutes, until they have released all of their liquid and become completely soft.

4

Add garlic, paprika and tomato paste. Cook until fragrant - about 3 minutes.

5

Add J McK Chardonnay and reduce until dry.

6

Set aside.

Paella
7

In a large saucepan, bring 4 cups vegetable broth to a boil.

8

Add saffron. Hold hot until ready to add to paella.

9

Bring a 12" paella pan to medium heat on stove.

10

Add olive oil and chorizo. Cook until fragrant - about 2 minutes.

11

Add mushrooms, eggplant and chard. Cook until chard is wilted - about 5 minutes.

12

Add sofrito and rice and cook 1 additional minute.

13

Add sherry and Petite Sirah. Cook until completely evaporated.

14

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."

15

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.

16

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!

17

**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!

“California” Paella w/ Wild Mushrooms, Swiss Chard & Japanese Eggplant