Main Dish

Paella Campesina

Amista Vineyards

3320 Dry Creek Road
Healdsburg, CA 95448

This meat lovers’ option piles on boneless chicken thighs with sausage, browned and simmered with onion, garlic, tomatoes, lemons, saffron-infused rice and a variety of vegetables. Paella has always been a favorite of ours. The blending of ingredients simmered together ties the spicy flavors of the chorizo, smokiness of paprika and saffron threads to highlight our fruit-focused estate-grown Syrah.

  • 1/3 cup olive oil, plus more as needed
  • 1 pound assorted mushrooms
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup minced garlic
  • 1/2 red bell pepper, seeded and cut into strips
  • Salt, to taste
  • 3/4 pound Spanish chorizo (Bilbao style), cut into half-moons
  • 1/2 large yellow onion, diced
  • 1 can (14.5 ounces) organic Muir Glen diced tomatoes with juices
  • 1 tablespoon good-quality smoked paprika
  • 1 pound boneless, skinless chicken thighs, cut into cubes
  • 2 1/2 cups chicken stock
  • 2 pinches saffron threads
  • 1 cup short-grain Bomba rice
  • 2 lemons, cut into wedges
  • 1/2 cup peas


Heat a 14-inch paella pan over medium-high heat. Add the 1/3 cup olive oil,  mushrooms, thyme and half the garlic and cook, stirring occasionally, until the mushrooms are lightly browned but before the garlic can burn. Transfer to a bowl.

In the same pan over medium-high heat, add the bell pepper and more olive oil if needed and cook, stirring occasionally, until lightly browned. Season with salt and transfer to a separate bowl.

Add the chorizo to the pan and brown on all sides, 5 to 8 minutes. Transfer to the bowl with the bell pepper.

Add the onion, tomatoes, remaining garlic, a pinch of salt and the smoked paprika to the pan and cook, stirring occasionally, until the onion is translucent, about 10 minutes. 

Add the chicken and cook, stirring often, for 15 to 20 minutes. Add the stock and bring to a boil. Add the saffron threads and let steep in the stock for 10 to 15 minutes.

Pour the rice evenly into the pan, mix in thoroughly and then do not stir. Cook for 10 minutes, then reduce the heat to medium and simmer. (Remember, do not stir.)

After 10 minutes, add the mushrooms, bell pepper, chorizo, lemon wedges and peas and allow the rice to cook until all of the liquid is absorbed, 20 to 30 minutes. Keep an eye on it during the last 10 minutes to prevent burning. 

Let the paella stand for 5 minutes, then drizzle with olive oil and serve.

Amista Vineyards

3320 Dry Creek Road
Healdsburg, CA 95448