Main Dish
Gerard’s Andouille Sausage Paella
Jigar Wines
6615 Front Street
Forestville, CA 95436
jigarwines.com
- RECIPE YEAR: 2019
- RECIPE BY: Gerard's Paella
- YIELD: Serves 8
- PAIRS WELL WITH: Raja Cuvee
This paella features a colorful mixture of saffron-flavored rice, vegetables and andouille sausage. Pour our Raja Cuvee alongside.
Ingredients:
- 1/2 cup olive oil, plus more for drizzling
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 dried nora or cascabel chile
- Kosher salt, to taste
- 8 andouille sausages, cut into 1-inch rounds
- 1 large yellow onion, diced
- 8 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes with juices
- 4 cups chicken stock, plus more as needed
- 25 to 30 saffron threads
- 1 tablespoon smoked paprika
- 2 cups medium-grain rice
- 1/2 pound green beans, cut into 2-inch pieces
- 1/2 cup canned chickpeas, drained and rinsed
- 1 bunch dino kale, stemmed and roughly chopped
- 2 Meyer lemons, cut into wedges
- 1/4 cup minced fresh flat-leaf parsley
Directions:
Heat a 12-inch paella pan or other heavy-bottomed pan over medium-high heat. Add the olive oil, bell pepper and dried chile and cook, stirring occasionally, until lightly browned. Season with salt. Transfer the bell pepper to a plate, leaving the chile in the pan. Add the sausages to the pan and cook, stirring occasionally, until lightly browned. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 12 minutes. Add the tomatoes with juices and cook, stirring occasionally, until syrupy, about 10 minutes. Add the stock and bring to a boil. Using a mortar and pestle, crush the saffron threads and paprika, then stir into the sauce. Pour the rice evenly into the pan and let it settle to the bottom; do not stir. Nestle the green beans and chickpeas into the paella, then arrange the bell pepper and kale on top. Add the lemon wedges and parsley. Adjust the heat to maintain a brisk simmer. Let the rice cook until all of the liquid is absorbed, 20 to 30 minutes. If the liquid is absorbed before the rice is done, add more hot stock. The finished rice should not be mushy. Let the paella stand for 5 minutes, then drizzle with olive oil and serve.
