Main Dish
Coyote Paella
Wilson Winery
1960 Dry Creek Road
Healdsburg, CA 95448
wilsonwinery.com
- RECIPE YEAR: 2014
- RECIPE BY: Donna Parsons
- YIELD: Serves 8
- PAIRS WELL WITH: Sauvignon Blanc
The Best of Spain: Two main ingredients are a must for making this authentic Spanish paella. The first is the rice; it needs to be Bomba or Calasparra. The second is smoked paprika, which gives depth of flavor to the dish.
Ingredients:
- 2 tablespoons olive oil
- 1 large Vidalia onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 large red bell pepper, seeded and cut into strips
- 2 medium zucchini, trimmed and cubed
- 1 1/2 cups marinated artichoke hearts, quartered
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 1/2 teaspoons smoked Spanish paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon saffron threads
- 1 cup frozen green peas
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 1/2 cups short-grain rice (Bomba or Calasparra)
- 2 cups Wilson Sauvignon Blanc
- 2 cups low-sodium vegetable stock
- 1/4 cup capers (optional)
- 1 can (14 ounces) diced tomatoes
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- 2 medium lemons, cut into wedges
Directions:
In a large paella pan or frying pan over medium-high heat, warm the olive oil. Add the onion and garlic and sauté for 5 minutes. Add the bell pepper, zucchini, artichokes and tomato paste, reduce the heat to medium and cook, stirring occasionally, until softened, about 6 minutes. Add the bay leaves, paprika, cayenne, saffron, peas and chickpeas and stir well. Add the rice and stir for 3 minutes, then slowly stir in the wine and cook until it is reduced by half. Add the stock and simmer until all of the liquid has evaporated, 20 to 30 minutes. Turn off the heat but leave the pan on the stovetop. Add the capers, tomatoes and parsley; do not overstir. Cover with aluminum foil and let the paella rest for 10 minutes. Season with salt and black pepper, then serve with lemon wedges.
