Eberle Winery Gary’s Signature Paella

In an internet search for food and wine recipes, I Googled recipes from wineries.  I found that PasoWineriesEast had it’s own page with a few: http://www.pasorobleswinerieseast.com/pasorobleswinerieseastwineryrecipes.html and picked the one where I knew the wine, and the winemaker:

Ingredients:
1/4 c olive oil
1/2 lb boneless chicken
cut into bite size pieces
1 large onion
1/4 c water
2 c uncooked rice
3 garlic cloves-chopped
24 oz tomatoes, chopped plus juice from can (if using canned)
3 tsp salt
1/2 Tbsp chicken bouillon
1 Tbsp paprika
3/4 tsp pepper
1/4 tsp saffron
1/2-1 tsp crushed red pepper (to taste)
1 1/2 lbs cleaned deveined shrimp (tails are optional)
1 1/2 lbs sea scallops
1 1/2 lbs sausage—beef or pork
24 oz artichoke hearts, quartered
16 oz frozen peas
1 small jar pimientos or roasted red bell peppers
1 large can of large, pitted black olives
1 c Cabernet Sauvignon

Cooking Instructions:
Heat oil in large stock pot. Cook chicken in oil about 10 minutes and then remove from pan.

Cook onion and garlic in oil until onion is transparent.

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Stir in water, wine, tomatoes, bouillon and all spices. Heat to boiling. Add chicken, shrimp, scallops and sausage.

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Simmer 15 minutes. Add more wine and water as needed. While other ingredients are cooking, cook 2 cups of rice in a separate pot. When cooked, drain and hold. Stir peas and artichoke hearts into first pot. Add about 3/4 of the rice and simmer for 5 minutes. If desired, add more rice for a drier dish. Serve in a paella dish or shallow baking dish.
Garnish with pimentos or red bell peppers and black olives.

Serve 10-12 people

Pair with Eberle Zinfandel, Sangiovese or Cotes-du-Robles