At Holly’s Hill Vineyards in Pleasant Valley, summer is all about bold flavors, shared moments, and wines that embody the Sierra Foothills’ rugged spirit. As we gear up for our Wine Club Lunch, I’m sharing a dish I’ve made my own: paella. Not the kind I missed in Spain, but the vibrant versions I savored multiple times in France, where it carries a certain flair. Cooked over French oak barrels for a smoky depth, this paella is my go-to for summer gatherings, especially paired with our Patriarche—a Rhône-style blend bursting with dark fruit and spice.
Paella, My Way
I’m Josh, and while I’ve been to Spain, I never had paella there. It turns out you’re more likely to find a bagpiper in Galicia than a pan of steaming rice. Seriously, this part of Spain, it turns out, was settled by the Celts. Instead, I fell for paella in France—where farmers markets serve great versions but with the twist of savory chicken drumsticks. I know it sounds weird but I find it kind of charming. My wife and co-winemaker, Carrie, actually introduced me to paella with a recipe from Cooking Light Magazine. Remember magazines? They used to come in the mail. It was a delicious recipe but complicated. Over several dinners, I made it my own, taking out complicated and redundant steps. Back then I didn’t even have a paella pan. You can make great paella in a stock pot too. Unless, maybe you’re a purest. I just read Anthony Bourdain’s Medium Raw where he wrote, “I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face..” Ha! At the winery, I make it with a twist: I cook it over French oak barrels, the same kind we use to age our wines. The oak adds a subtle smokiness. I think Tony would approve. Paella’s mix of saffron-scented rice, seafood, chicken, and local vegetables channels the bold flavors I love all cooked in a single one meter pan. That’s about three feet for us Americans.
Paella is built for sharing, much like our tasting room gatherings. It’s versatile, perfect for Pleasant Valley’s warm days, and the French oak method gives it a depth that pairs seamlessly with the Patriarche’s robust character. It’s become a tradition here.
Patriarche: The Paella Partner
Our Patriarche, a Rhône-style blend of Grenache, Syrah, and Mourvèdre and Counoise, is our flagship wine. Grown in our slate soils at 2,700 feet, it offers dark berry fruit, black pepper spice, and a smooth finish that reflects the region’s terroir. Patriarche has the intensity to match paella’s rich flavors. Its spice enhances the dish’s saffron and paprika, while its fruit lifts the seafood and chicken. Snag a bottle or two here!
Josh’s Paella Recipe
Ingredients (Serves 8):
2 tbsp. olive oil, divided
1 lb. mild Italian sausage
8 boneless chicken thighs
1 onion, finely chopped
1 red pepper, chopped
1 can diced tomato with juices
2 tbsp. paprika
2 c. Arborio rice
5 c. chicken broth
¼ c. fresh lemon juice
½ c. chopped fresh parsley
pinch of saffron
3 large garlic cloves, crushed
Lemon wedges for garnish
Instructions:
Brown sausage on medium-high heat. Remove from pan and set aside. Add 1 tbsp olive oil and chicken to pan and brown. Remove from pan and set aside. Sauté onion and red pepper over high heat until translucent and lightly brown. Meanwhile, chop cooled sausage and chicken and set aside. Add tomato and paprika to onion mixture. Cook until moisture is gone, stirring occasionally. Add rice, stir and cook 1 minute. Stir in broth, lemon juice, 1 tbsp olive oil, parsley, saffron and garlic. Add sausage and chicken back to pan, bring to a boil, reduce heat to low and cook until all broth is absorbed. Serve with additional fresh parsley and lemon juice to taste and garnish with lemon wedges.
*If shrimp and mussels are desired, pre-cook shrimp after chicken and add back to paella with mussels after some of the liquid is absorbed. Wait for mussels to open before eating.
Get Some Paella!
I’m looking forward to travelling back to Spain and trying the dish in its indigenous locale. But rest assured, you don’t need to travel that far. Come get some of mine! Or walk the Camino into Santiago De Compostela in Spain and get serenaded by a bagpiper. But there you’ll have to settle for Galician Octopus and although they do have delicious wine, you won’t find and Holly’s Hill Patriarche there. Check back often to our events page for upcoming lunches and paella!
