'22 Cab Franc and Portuguese Paella
Ingredients
- This recipe requires a medium to large skillet with a snug lid.
- 1 lb Linguiça
- 1 bunch Fresh Asparagus
- 1 Small White Onion
- 1/2 c Butter (divided)
- 2 c Arborio Rice
- 1 Tbsp Minced Garlic
- 1/4 c Red Pepper Paste
- 4 c Chicken Stock
- 1 Small Jar Pimientos
- 1 Tbsp Thyme leaves
- 2 Tbsp Olive Oil - to Sauté Asparagus
- Salt and Pepper to taste
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Directions
- Wash and Trim Asparagus and cut or break into 1" pieces.
- Dice onion.
- Cube or Coin Linguiça.
- Fry Liguiça in 1 Tbsp butter in large skillet to render fat and crisp edges.
- Remove Linguiça from pan with slotted spoon or spatula and keep warm, reserving fat in skillet.
- Add Diced Onion and 1 Tbsp additional butter to skillet with reserved fat and sauté until tender.
- Add Arborio Rice to skillet with 2 Tbsp butter and Toast lightly.
- Once Arborio is almost toasted, season generously with salt and pepper.
- Add 2 Tbsp Butter, Minced Garlic and Red Pepper Paste and stir until well blended.
- Add Chicken Stock and Thyme Leaves to skillet, stirring to remove any brown bits on the skillet bottom.
- Cover skillet and simmer 20 minutes.
- While Rice is cooking, sauté asparagus in remaining 2 Tbsp butter, seasoning generously with salt and pepper.
- Once rice has finished cooking top with fried Linguica, and sautéed Asparagus.
- Serve immediately with cool glass of Bovino Vineyards '22 Cabernet Franc.
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