Cart 0 items: $0.00

Aridus Wine Co


Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
Rice dish with shrimp, pork chorizo, and marinated chicken. Today was Spanish Paella Day, so we celebrated with this version of the traditional fish stew. It was great with our 2014 Malbec. We used saffron from Arizona, considered by many afficionados to be among the world's best!
  • 1 tbsp Paprika (we like to use smoked paprika)
  • 2 tbsps Olive Oil
  • 1/4 cup Fresh oregano, chopped, or 2 tbsp dried
  • Salt and Pepper to taste
  • 2 lbs skinless, boneless chicken breasts, cut into 2 inch strips
  • 2 tbsps Olive Oil
  • 4 cloves of garlic, crushed with the side of a knife, or to taste
  • 1 tsp Crushed Red Pepper Flakes, or to taste (we are lucky enough to have roasted, dried Hatch Peppers)
  • 2 cups Uncooked short-grain white rice
  • 1 pinch of saffron threads
  • 1 Bay Leaf
  • 1/2 bunch of fresh parsley, chopped
  • 1 quart of chicken stock
  • 2 lemons, zested
  • 2 tbsps Olive Oil
  • 1 Spanish (yellow) onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 lb chorizo sausage, casing removed and crumbled (we used pork chorizo)
  • 1 lb shrimp, peeled (We like to leave the tails on, but suit yourself)

The chicken should marinade for about 2 hours.  To make the marinade, combine 2 tbsp olive oil, paprka, oregano, salt and pepper.  Stir in chicken pieces to coat. Cover and refrigerate. (We like to use 1 gallon freezer bags.)

Heat 2 tbsp oil in a large skillet over medium heat. (You could use a traditional paella pan, but we don't have one, so we used a risotto pan.) Add garlic, red pepper flakes, and rice.  Cook, stirring, to coat rice with oil, about 3 minutes.  Sir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.  Bring to a boil, cover, then reduce heat to medium low.  Simmer 20 minutes.

Meanwhile, in a separate skillet, heat the remaiining 2 tbsp oil over medium heat.  Stir in marinaded chicken and onion.  Cook 5 minutes, then add bell pepper and sausage.  Cook 5 more minutes.  Stir in shrimp and cook, turning, until both sides of the shrimp are pink.

Spread the rice into a large serving dish.  Traditional paella pans are large enough to serve with, but we used a cast iron pan that  we use to  broil turkey  instead.)  Top with meat and seafood mixture.



Sign Up for Aridus News

Receive updates on current releases, events, and exclusive promotions.