Perfect Pairings: Mas de Bazan, Crianza, 2000, Utiel-Raquena, Spain, 246736

Paella

6 chicken thighs (about 1 1/2 pounds), skinned
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 cups uncooked Arborio or Valencia rice
1/2 cup diced plum tomato
1 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups fat-free, less-sodium chicken broth
3/4 pound large shrimp, peeled and deveined
1 cup (1-inch) diagonally cut asparagus
1/2 cup frozen green peas, thawed

Preheat oven to 400°.

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done..







					Paella 6 chicken thighs (about 1 1/2 pounds), skinned 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 teaspoons vegetable oil 1 (4-ounce) link hot turkey Italian sausage 1 cup chopped onion 1/2 cup chopped red bell pepper 1 1/2 cups uncooked Arborio or Valencia rice 1/2 cup diced plum tomato 1 teaspoon Hungarian sweet paprika 1/4 teaspoon saffron threads, crushed 1 garlic clove, minced 3 cups fat-free, less-sodium chicken broth 3/4 pound large shrimp, peeled and deveined 1 cup (1-inch) diagonally cut asparagus 1/2 cup frozen green peas, thawed Preheat oven to 400°. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done..



	Mas de Bazan Crianza • 2000 • Utiel-Raquena, Spain • 246736 Grape: Bobal, Tempranillo, Cabernet Sauvignon appearance - bright, clear color : dark rose, garnet edge aroma - strong flavors (smell + taste) sweetness - dry acidity - neutral oak - smoke, woody fruit - black cherries, sour cherries, unripe fruit earth - black pepper body - medium additional notes - very pleasant, a crowd pleaser				• The Bobal grape preduces a very dark, dense wine. It is at its best with blended with other grapes. • Bobal is native to the Utiel-Raquena region of Valencia but is also grown in southern France and Sardinia. It is the third most widely planted grape in Spain behind Airen and Tempranillo. • Mas de Bazan has created a very drinkable wine that will appeal to may tastes.