Robert Sinskey Vineyards

Serves 4 - 6. Equipment: 11-inch Paella Pan, measured across the bottom or 12-inch saute pan.

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One 3 1/2 to 4 pound chicken cut into eight pieces
Kosher salt
Freshly ground black pepper
2 tablespoons plus 1 teaspoon extra virgin olive oil
1/2 medium yellow onion (about 1 cup), finely chopped
1/4 cup chopped Piquillo peppers
1 cup diced cured Spanish style chorizo, about 4 oz.
1 teaspoon hot pimenton
1 pinch saffron threads
2 1/4 cups Bomba Rice (about 500 grams)
1/2 cup dry white wine
1/2 cup tomato puree
12 shrimp, 16/20 size
12 Black Mussels, beards removed and scrubbed
1 cup fresh or frozen thawed peas
1/4 cup coarsely chopped Flat leaf parsley

1. Preheat the oven to 400 degrees F.
2. Season the chicken well with salt and black pepper.
3. Heat the paella pan over medium heat. Add 2 tablespoons olive oil and then the chicken parts, skin side down. Brown slowly on both sides until deep gold in color, about 7 to 8 minutes per side. Slow browning is important if you are using a traditional paella pan as it is very thin and burns easily. Remove the chicken to a plate and reserve.
4. Reduce heat to medium low. Add the onion and chorizo, cook for 3 minutes, stirring constantly, until the onion is golden.
5. Add the pepper, pimenton and the saffron. Stir well. Add the uncooked rice and stir until it is hot and well coated, about 2 minutes.
6. Whisk together the wine, tomato puree and 2 1/2 cups water. Add to the rice and stir. Add the parsley and peas and stir again. Season with 1 1/2 teaspoons salt. Top with the chicken pieces and place in the preheated oven. Set the timer for 15 minutes.
7. Toss the shrimp with 1 teaspoon kosher salt and let sit for 10 minutes. Drain and then toss with 1 teaspoon olive oil.
8. When the 15 minute timer rings, arrange the shrimp over the top of the rice and nestle the mussels in around the edge of the rice. If the rice seems dry add 1/2 cup more water. Continue to cook for 20 minutes more until the water is absorbed, the mussels have opened and the rice is crusty on top.
9. Remove the pan from the oven and place over medium low heat. Cook for 4 to 5 minutes to form a crust on the bottom of the pan. The pan will steam and you will hear the rice start to crackle. Turn off the heat and let the paella sit for 15 minutes before serving.