- 1/4 cup extra virgin olive Oil (Spanish EVOO if you have it)
- 1 onion, diced
- 1 bell pepper, diced (or try ½ red and ½ green)
- 4 cloves Garlic
- 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads*
- salt and pepper
- ¼ cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces*
- ¼ cup flat leaf parsley chopped, divided
- 2 cups Spanish Rice*
- 5 cups chicken broth*
- ½ cup frozen Peas
- ½ lb. jumbo shrimp or prawns , about 12 – peeled, tail on
- ½ lb. mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- lemons, for garnish
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve.
© Recipe courtesy of Lauren Allen from Tastes Better from Scratch.
OCTOBER WINE CLUB:
CRISP WINE STYLE
The Marfil Blanc Sec is bright straw and light golden in color. It has an intense nose with herbal notes of mint, lime and fresh apple. The palate has good length and a bold texture with fine extract, acidity, herbal spiciness, and notes of crispy fruit.
Aging: 6 months on lees
Yield: 25 Hl/Ha
Vine aged: 22 Years
Farming: Organic without herbicide, insecticide and inorganic fertilizers
Pruning: Royat doble
Height and exposition: 100 m, EST
Soil: Granites (“saulo”)
Climate: Maritime Mediterranean
Winemaker: Xavier Garcia
“Marfil SEC is one of our white wines that has been sold worldwide for one hundred years. In the past, it used to be produced and aged in large capacity wooden casks for more than three years, so Pansa Blanca acquired a very unique bouquet which was highly valued during most of the 20th Century. In the last few decades, the market tendencies have gradually had an influence on the vinification techniques of this wine, and the aging in wood slowly but surely disappeared. This paved the way for giving prominence to the fruit, Pansa Blanca, which, without losing its fullness on the palate, gained in primary freshness and aromas of fresh white, aniseed-flavored, floral and sweeter fruit.” – Alella Vinícola
Alella Vinícola is a family winery established in 1906, and Marfil has been the symbolic brand of the cellar since the 1920’s. In the 20th century, it was considered ‘the’ white wine of Barcelona and was exported worldwide. Today, most of the vineyards used are located in the town of Alella, about 9 miles north of Barcelona. The winery works to minimize the environmental harmful effects that many food and beverage companies can generate. For 20 years, all grapes that enter their cellar are free of herbicides, insecticides and inorganic fertilizers. Learn more here.