Eberle Winery Gary’s Paella

1/4 cup olive oil

1/2 lb. boneless chicken, cut into bite size pieces

1 large onion

1/4 cup water

2 cups uncooked rice

3 garlic cloves, chopped

24 oz. canned tomatoes, chopped, plus juice

3 teaspoon salt

1/2 tablespoon chicken bouillon

1 tablespoon paprika

3/4 teaspoon pepper

1/4 teaspoon saffron

1/2 - 1 teaspoon 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 cup Cabernet Sauvignon

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

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Every chef knows that the better the wine in the dish, the better the taste. Use a cup of the rich Eberle Cab in the recipe for a perfect wine pairing with the rest of the bottle.