Pairs with Elephant Island Reserve Blanc de Blancs or ‘All Day’ Rosé and Reserve Blanc de Blancs
Prep Time: 45 min
Cooking & Serving Time: 40–45 min
Servings: 20–25 depending on what else you are serving with the paella

Ingredients

  • 6 litres of chicken or vegetable stock
  • 2–3 large pinches saffron
  • 3 lbs chicken thigh or breast, chopped in 2″ chunks
  • 3–4 pieces chorizo sausage, chopped
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 2 kg Bomba rice
  • 1 cup white wine
  • 2 cans fire-roasted tomatoes
  • 2 red peppers, chopped
  • 1 bunch parsley, chopped
  • 1 Tbsp smoked paprika
  • Zest of 2 lemons
  • 2 lbs cod or other white fish, cut into 2″ chunks
  • 2 lbs calamari
  • 2 lbs prawns (tail-on, peeled, 36/40 count)
  • 1 cup frozen peas
  • ½ cup fresh basil, torn
  • 2 zested lemons, cut in wedges

Saffron Aioli

  • 1 cup mayo
  • 2–3 cloves garlic, minced
  • 1 generous pinch saffron
  • Salt & pepper to taste
  • Mix all ingredients together and refrigerate 2 hours before or overnight. Mix well before serving.

Method

  1. Bloom saffron in the stock and set aside.
  2. In a large (20-person) paella pan over a propane burner, cook the chorizo sausage and chicken until just cooked through. Remove from heat and set aside, reserving fat in the pan.
  3. Sauté onion and garlic for 2–3 minutes. Add smoked paprika and rice; sauté until the rice is slightly toasted.
  4. Deglaze with white wine. Add stock, red pepper, parsley, lemon zest, and tomatoes. Stir to combine. Return chicken and chorizo to the pan.
  5. Simmer without mixing until the rice is almost done, adding more stock as needed.
  6. Tuck in pieces of seafood and prawns evenly around the pan. Sprinkle peas on top. Cover and cook for 5–10 minutes until the seafood is just cooked through.
  7. Garnish with torn basil. Serve with saffron aioli and lemon wedges on the side.

For an unforgettable evening chill and serve with Elephant Island Reserve Blanc de Blancs or ‘All Day’, Rose