Gary Eberle is one of the California Central Coast's winemaking and grape growing pioneers; he knows the Paso Robles appellation; and as you'll see in today's recipe he knows food!  Today's recipe "Gary's Paella" is the wonderful creation of Gary Eberle (Eberle Winery Paso Robles, CA).  His paella combines chicken, shrimp, scallops and sausage with a medley of other ingredients into a delicious meal.  Gary recommends serving it with his 2004 Estate Cabernet Sauvignon.   

Gary's Paella

By Gary Eberle 

• 1/4 c olive oil
• 1/2 lb boneless chicken, cut into bite size pieces
• 1 large onion
• 1/4 c water
• 2 c uncooked rice
• 3 garlic cloves - chopped
• 24 oz tomatoes, chopped plus juice from can (if using canned)
• 3 tsp salt
• 1/2 Tbsp chicken bouillon
• 1 Tbsp paprika
• 3/4 tsp pepper
• 1/4 tsp saffron
• 1/2-1 tsp 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 c Cabernet Sauvignon

About 2004 Estate Cabernet Sauvignon

About Eberle Winery