Holiday Spanish Paella

By Mona Mozeico of Et Fille Wines in Sherwood

“I love this festive meal for its adaptability to seasonal seafood and fresh vegetables, its pairing with Rosé or Pinot and our family’s fond memories of Spain.” —Mona Mozeico, Et Fille Wines

Ingredients

2 pounds boneless chicken breasts, cut in 3-inch pieces
1 tablespoon flour
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon white pepper
6 tablespoons olive oil, divided
8–12 ounces Spanish dry-cured chorizo, ¼-inch slices
1 medium onion, diced
1 red pepper, cut into ¼-inch dices
1 teaspoon sweet paprika or smoked Spanish paprika
½ teaspoon hot paprika or cayenne pepper
½ teaspoon Spanish saffron
3 cups paella rice (Bomba) or substitute Arborio
6 cups chicken stock, heated
1½ pounds medium or large prawns, de-veined and peeled (save shells to add to chicken stock; cook until pink and remove before using)
1½ pounds clams, scrubbed
1½ pounds mussels, scrubbed and de-bearded
1½ pounds whole green beans, blanched for 1 minute, cooled and drained

Directions

1. Preheat oven to 350°F. 2. In a small bowl, mix first five ingredients, using 1 clove of garlic and 1 tablespoon of the olive oil. Set aside. 3. Spread sliced chorizo on large foil-lined, rimmed cookie sheet in oven to render fat, about 8 minutes. Watch carefully as chorizo burns easily. Drain on paper towels and set aside. 4. In a very large sauté pan (or 16-inch paella pan) heat 3 tablespoons olive oil on medium heat, sauté chicken pieces until golden; remove and set aside. To the same pan, add remaining 2 tablespoons olive oil, onions, diced pepper and remaining garlic. Cook until vegetables are soft (about 8 minutes). Add spices and finely crumbled saffron. (All of this can be done hours ahead and continued after guests arrive.) 5. Add rice and cook until almost translucent. (If you do not have a paella pan, place contents of pan into a large, wide ovenproof casserole). Slowly add chicken stock, a cup at a time. Salt and pepper to taste. This will look like soup, but the liquid will be absorbed in the oven. Mix in chorizo and chicken, cover tightly with foil, and bake in oven for 20 minutes. 6. Carefully remove pan from oven, scatter prawns, clams, mussels and green beans; cover tightly and return to oven additional 10 minutes or until prawns are opaque and all shells have opened. Discard unopened shells. Note: Since the mussels take longer to open, I cook them separately in a little liquid and add them before serving. Makes 8 to 10 servings.

Wine Suggestion

2007 Et Fille Kalita Pinot Noir or 2007 Et Fille Rosé

Et Fille Wines

Et Fille, which means “and daughter” in French, honors the father-and-daughter team of Howard and Jessica Mozeico. Working hand in hand, they specialize in handcrafted, vineyard-designate Pinot Noir grown in vineyards across the Willamette Valley, specifically the Chehalem Mountains, Dundee Hills, Eola-Amity Hills and Yamhill-Carlton District AVAs.

You can learn more about this winery at www.etfillewines.com or call 503-853-5836 for a wine tasting appointment.