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Serve with our 2001 Angeline Paso Robles Syrah.
Ingredients:
• 2 1/2 cups chopped onions
• 1 cup chopped red bell pepper
• 3 pieces bacon, diced
• 2 teaspoons minced garlic
• 1-1/2 cup diced ham
• 1-1/2 cups short or medium grain rice
• 2 bay leaves
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2-1/2 cups chicken stock, canned or homemade
• 3/4 cup Martin Ray Chardonnay
• 3/4 pound small or medium-size scallops
• 3/4 pound medium shrimp, cleaned
• 1-1/2 cups fresh or frozen green peas
In a heavy skillet, sauté the onions, red peppers and chopped bacon pieces very slowly over medium-low heat until vegetables are soft. (Bacon should not get crisp.) Add the diced ham and rice, mix in well, and fry for 1-2 minutes more, stirring frequently. Mix in the spices, garlic, white wine, and chicken stock, and stir well. Bring to a boil, cover tightly and cook in the oven for 15 minutes at 350°.
Stir lightly with a fork to loosen rice at the bottom, and add shrimp, scallops and peas. Add 2-3 tablespoons more stock or water if rice is dry. Cover the pot again and return to oven for 5-10 minutes longer, cooking just until rice is tender. Remove from the oven and let stand.
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