Windward Vineyards Paella With Braised Duck Legs, Lamb Sausage, Spanish Chorizo and Shrimp:

A classic one dish meal made in just an hour. No special paella pan needed so you can impress your guests without spending hours in the kitchen.

Servings: 6 - 8

Cook Time: 1 hour

Pair With: Windward Vineyard Estate Pinot Noir

Source: Recipe courtesy Chef Philip Krumal and photo courtesy Maggie D'Ambrosia of Windward Vineyards

INGREDIENTS

1 cup dry white wine

1/2 teaspoon saffron threads

1 1/2 teaspoon sea salt

1 1/4 teaspoon smoked paprika

1 teaspoon freshly ground pepper

1 1/2 teaspoon dried thyme

2 tablespoons fresh parsley

2 cloves garlic, minced

2 1/2 lb duck breast or legs

4 oz sliced, fully cooked smoked chorizo

1 tablespoon olive oil

1 1/2 cups chopped onion

3 cloves garlic

1/2 lb coarse chopped mushrooms (porcini and baby bellas best)

3 cups Arborio rice

5 1/2 cups low salt chicken broth

1-14 oz can diced tomato in juice

2 red bell peppers, cut into 1/2" dice

DIRECTIONS

Preheat oven to 400 degrees. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, black pepper and herbs in small bowl; rub mixture all over the duck.

Heat a heavy, large, ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to the skillet; reduce heat to medium. Add chopped onion and cook until translucent, stirring often. Add garlic cloves and stir for 30 seconds. Add mushrooms and sauté. Add rice and stir to coat. Add wine-saffron mixture and bring to a boil, scraping up browned bits from the bottom of the skillet.

Add chicken broth, tomatoes with juice and red peppers. Bring to a simmer. Stir in browned chorizo. Place duck atop mixture in skillet. Bake paella uncovered until rice is almost tender, about 20 minutes.

ransfer duck to a plate. Stir rice; season to taste with salt and pepper. Return duck to skillet, nestling into rice. Bake until rice is tender, 5-10 minutes or longer if necessary.

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Chef's Notes:

Chef Philip Krumal of Asuncion Ridge Vineyard and Inn won the Pinot and Paella Cook-Off contest with his version of the traditional Spanish dish of rice, saffron, seafood and meats.



Recipe Courtesy Of

Windward Vineyard

Windward Vineyard dedicates to expressing the distinct terroir of Paso Robles’ Westside through elegant wines. Especially in Winward Winery's Pinot Noir.