Herrera Vineyards Red Sangria

Herrera Vineyards Red Sangria

My Red Sangria has a bright lemon and lime aroma. Its as inviting as its blackberry and citrus flavors. This light and festive wine is best enjoyed served over crushed ice with an array of fruits.


Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined
  • 2 Lemons wedged
  • Handful of red chili peppers
  • Goodness In:
    Prep Time:
    30min
    Cook Time:
    30min
    Ready in:
    1Hr
    Spanish Paella
    Paella

    Directions:

    1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
    2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
    3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper, chili peppers and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
    4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Garnish with lemon wedges