Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine)

A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Sponsored post, but all thoughts and opinions remain my own.

I am thrilled to have had the opportunity to work with Yalumba Y Series Viognier (pronounced #VeeOnYay), and Chef’s Vault to create a dish that highlights my enjoyment of cooking with and pairing wine with a meal.

Yalumba Wine is the oldest family-owned winery in Australia (est. 1849) and are the pioneer of the Viognier varietal in the new world.

Viognier is a medium body white wine, that is fresh, flavourful, with fruit driven notes, making it a refreshing drink that pairs well with a wide variety of seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine.

Having taken this opportunity to learn more about Yalumba Family Winery, I am truly impressed about their focus on sustainability in wine production and support of social causes, including homelessness.

For this recipe I used four options of sustainable meat & seafood available from Chef’s Vault.
• Canadian Cold Water Shrimp
• Lobster Claw & Knuckle Meat
• Smoked Duck & Mushroom Sausage
• Chicken Thighs
.
Feel free to add additional fish of shellfish to this dish and make it your own!
Be sure to serve with fresh and dried chilies (for those of us who like a little extra spice).
Please enjoy responsibly!

Ingredients

8 oz raw lobster claw & knuckle meat, thawed
14 oz (6 pieces) chicken thighs, boneless/skinless, thawed
7-8 oz (6 pieces) smoked duck & mushroom sausages, thawed
8 oz cold water wild shrimp (cooked), thawed
¼ cup olive oil
2 cups bomba, calasparra or other Spanish rice
Pinch of Saffron
1 teaspoon of chilli flakes
2 teaspoons Spanish paprika
Chicken rub: 1 teaspoon Spanish paprika, ½ teaspoon each salt, freshly ground pepper, granulated garlic, granulated onion

Broth

8 oz Yalumba Y Series Viognier wine
13.5 oz seafood stock
20 oz chicken stock (no salt added)
2 bay leaves

Sofrito

3 tablespoons olive oil
2 large yellow onions, diced
1 red pepper, cored and roughly chopped
1 green pepper, cored and roughly chopped
1 fennel bulb, trimmed and diced
4 cloves of garlic, minced
1 teaspoon smoked paprika
1 teaspoon salt
6.5 oz Yalumba Y Series Viognier wine
13.5 oz dice tomatoes in juice

For serving

2 tablespoons minced flat leaf parsley
2 tablespoons lemon zest
1 lemon cut into 8 wedges
Drizzle of olive oil

This is an image of two bottles of wine, wine glasses and ingredients for paella sitting on a table outside beside the grill with a meadow in the background.

Preparation

Thaw the lobster, chicken, sausages in the fridge overnight.

To begin, mix together chicken rub, then flatten chicken thighs on a small tray (or plate), season both sides with rub and set aside until ready to use.

Make the stock (on the grill or stove) – Add the wine, seafood stock, chicken stock, bay leaves to a saucepan and bring to the boil. Lower the heat to simmer for 5 minutes.

Cook the lobster pieces in the simmering broth for 4 minutes. Remove lobster, place in a bowl an refrigerate until ready to use.

Remove bay leaves (discard), set broth aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).

For the sofrito, add the 3 tbsps olive oil to a large frying pan over a medium-low heat, add the onions, peppers and fennel, for 5 to 7 minutes, until beginning to soften. Add the garlic, salt and paprika and cook for 3 minutes more.

Pour in the wine, stir and cook for 2 minutes, then add the tomatoes (and juices), stir and cook for 10-12 minutes until the mixture has thickened. Transfer to a bowl until ready to use.

While the sofrito cooks down, heat a separate burner on the grill to medium heat and cook the sausages and chicken thighs. Sausages and flattened thighs should take about 10 minutes total, but times will vary based grill temperature and thickness of thighs. Cook until sausages and thighs are between 155°F-160°F internal temperature, then remove to a clean tray and cover with foil. Set aside.

To make the paella, add the ¼ cup olive oil to a large paella pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden. While this cooks reheat the stock.

Stir the reserved sofrito mixture into the rice and cook for 2 minutes, then add the hot stock and bring the mixture to the boil for another 2 minutes.

Sprinkle the saffron, paprika and chili flakes over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.

Cut each chicken thigh into 4 equal pieces and each sausage into 3 pieces, return pieces to juices in the tray.

Arrange the shrimp, lobster, sausages and chicken evenly around the top of the paella and pour in juices from tray.

Cook for 2 minutes, then remove from heat, cover with tin foil and clean tea towels and let rest until shrimp, lobster, sausages and chicken are hot, 5-7 minutes.

Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Hope you enjoy my Grilled Paella Mixta recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Please enjoy responsibly!