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6 c seafood broth
1 c Bolero’s Sofrito (see recipe)
2 tbsp Amante del Chili (ET Chili infused EVOO)
2 c Calasparra Rice
1 tsp saffron

1 pkg Paellero (Paella seasoning)
1 lb chicken breast, cut into bite-sized pieces
4 oz serrano ham, sliced into thin ribbons
1 lb sausage, cut into bite-sized pieces
1/4 c Piquillo Peppers, sliced
2 tbsp Cocoa Powder
2 tsp Espresso & Chocolate Balsamic Vinegar

chicken paella

In a pot, heat the broth and set it on the back burner, keeping it warm. (You will be adding this in the paella, little by little, and as needed to cook the rice.

In a large skillet, over medium heat, add the oil with a pinch of salt and pepper. Add the chicken and sausage and quickly saute for 4-5 minutes, until the chicken is golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the sofrito, rice, saffron, and paellero. Stir to fully incorporate all of the ingredients with the sofrito. Bring to a simmer.

Next, slowly add the broth, ½ cup to 1 cup at a time, and stir the rice mixture around until it is evenly distributed throughout the pan. Important – do not stir too much after this point. You want to let it simmer for about 3-6 minutes, or until the broth has been absorbed and you can begin to hear the rice sizzle. Repeat this step until all the broth is used, or until the rice has cooked through, approximately 30 minutes.

Arrange the chicken and sausage over the rice. Remove from the heat and cover. Let stand for 10 minutes. Before serving, garnish with the serrano ham and piquillo pepper slices.

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