Delicious Paella Recipe Served With a Rosé from Bandol in Provence

Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, and his recipe called for alcaparrado, a blend of roasted red bell peppers, green olives, and capers. As many of the ingredients in my recipe are found throughout the Mediterranean basin, it should be no surprise that my paella variation was a great match with Provencal rosé.

Bandol wines often have a salinity that makes them a bit savoury and a perfect foil for a tomatoey rice dish. The Bieler Bandol hails from the Var, a significant wine appellation of Provence, where the cuisine is rich and flavorful — ratatouille, soupe au pistou, and tapenade. Many of the Arroz con Pollo ingredients appear in Varoise dishes: tomatoes, bell peppers, olives, and capers. Please read my wine and food pairing on Provence WineZine.

Paella - Arroz con Pollo

David Scott Allen I Cocoa & Lavender

This version of paella was inspired by Jacques Pépin's Arroz con Pollo.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Provencal, Spanish

Servings 4 people

Equipment

• 1 paella pan

Ingredients

  

1x2x3x

• 4 tbsp Olive Oil
• 10-12 Chicken Thighs (boneless, skinless)
• Salt to taste
• Freshly Ground Black Pepper to taste
• 1 large Onion diced
• 28 ounce San Marzano tomatoes
• 1 large Red Bell Pepper roasted, peeled, and diced
• 16 large Green Olives halved
• 2 tbsp, heaping Capers
• 2 Bay Leaves (use 6 if fresh)
• 1/2 tsp, packed saffron threads
• 1 1/2 cups Bomba Rice or Arborio
• 3 cups Chicken Broth light

Instructions

 

• Place olive oil in a paella pan or 16-inch skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Sauté chicken pieces until golden, 4 minutes on the first side, 2 minutes on the second. Remove chicken from pan and set aside.
• Add onion to the pan and sauté until translucent. Add tomatoes, crushing them with the back of a spoon, then add peppers, olives, capers, bay leaves, saffron, and sauté for 5 minutes.
• Add rice and stir to distribute, then add stock and stir. Return chicken pieces to the pan, skinned side up, pushing them into the rice. Bring to a boil, then reduce heat and simmer for 30 minutes. Sprinkle with parsley. Serve in the pan at the table.

Notes

Traditionally, arroz con pollo is made with Bomba rice, even more elusive than the alcapparado. You can use Arborio rice.

It would most likely have also had some pimentón (Spanish smoked paprika), but it wasn't widely available in the day, and I like sticking to Jacques's recipe.

Keyword Chicken, Paella

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