Shellfish and Chorizo Paella

Name: Shellfish and Chorizo Paella
Yield: serves 6
Ingredients: 1/2 cup Cakebread Cellars Sauvignon Blanc or other dry white wine; 1 tablespoon Spanish smoked sweet paprika (pimentón de la Vera dulce); 1/4 teaspoon saffron threads; 18 large shell-on shrimp; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 3/4 pound sea scallops; Kosher salt; 2 large yellow onions, minced; 1 large red bell pepper, minced; 1 1/2 cups canned plum tomatoes, pureed; 2 cups medium-grain Spanish rice, preferably Bomba or Calasparra variety; 4 to 6 cups hot fish stock (page 191); 1 1/2 cups cooked chickpeas; 1 pound manila or cherrystone clams; 3/4 pound mussels; 2 ounces Spanish chorizo, thinly sliced on the diagonal; 1/2 cup thinly sliced scallions (green part only)

December 22, 2011

Brian teaches a paella class at the winery occasionally to help take the fear out of preparing rice the Spanish way. It’s a great dish for parties because guests love watching paella come together, the flavors and fragrance building as ingredients are added. Brian cooks his paella by the traditional method, outdoors over a hardwood fire. Gauging the heat of the fire is the only challenge; if it is too hot, the rice will scorch. Be sure to let the coals burn down until they are well covered with white ash before starting. And if you still lack confidence after trying this recipe, sign up for the class. Paella tastes best warm, not hot, so allow for some cooling time.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.