Recipes to Pair With a Diversity of El Dorado Wines

Susan Boeger's Spanish Paella

In 1969 I bought my first Gourmet Magazine because it had a chocolate mousse on the cover. But the issue was devoted to the fabulous food of Spain – tapas, gazpacho, and paella. This led soon after to a mouth watering trip to San Sebastian, Pamplona , and Barcelona, and eventually, over the years, to the following recipe.

Serves: 8


1 1/2 lbs. Chicken Breast & thighs, cut into bite sized pieces with bones
1 1/2 lbs. Country Spareribs, cut into bite sized pieces, with bones
1 1/2 lbs. large Shrimp, shelled & deveined
1/2 Cup Olive Oil
24 Clams
1 large Onion, chopped
2 cloves Garlic, chopped
2 Cups short grained Rice, rinsed & drained *see tip
1 large Tomato, peeled, seeded and chopped
1 6-oz. package of frozen Petite Peas
1/2 lbs. Asparagus or Green beans, blanched and cut-up
4 1/2cups liquid (water plus clam liquor)
2 tsp salt, 1 tsp Saffron, and 1 tsp Paprika


Wash clams and put in kettle with about 1 inch water. Add a little garlic, parsley, & oil to enhance the flavor, and steam for about 6 - 8 minutes. Reserve the liquid and set the clams aside.

In a paella pan, or very wide skillet, sauté the meats & shrimp, a little at a time, until barely done. then set aside. In the drippings, sauté the onion and garlic, then the rice. Turn off the heat and arrange artfully on top of the rice... the meats, clams, shrimp, and vegetables. The pan should be heaping full and beautiful. Bring the clam liquor, plus enough water to make 4 1/2 cups, to boil, with all the seasonings. Pour over the hot rice mixture and cook over moderately high heat for 10 minutes, lower heat to medium for 15 minutes until liquid is absorbed and rice is tender. You may need to add liquid. It's done when the rice is done. Do not cover, do not stir.

Great with crusty bread, green salad vinaigrette, and Boeger Tempranillo.

Precede it first with hors d'ouvres of Manchégo cheese, bread, Anchovy stuffed olives and dry Sherry. Then Gazpacho. End with a flan.


Use mussels and Crayfish for their stunning color on the rice.


Sometimes the rice on the bottom burns and sticks, so I usually, increase rice & liquid (some for the pan, so to speak.)

Enjoy! Susan Boeger