Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

Saffron Paella with Chicken, Andouille Sausage & Shrimp

By Sonoma-Cutrer

For this recipe use a good dry white wine, like Sonoma Cutrer’s Sonoma Coast Chardonnay to infuse the saffron, and of course a good home-made chicken stock. Depending on how much paprika and red chili flakes you add, you can manage the spice levels. Keep heat lower to taste the saffron and rice. One of the coolest parts about paella is cooking it in a paella pan. While it’s not necessary, you can always use a sauté pan, the flat bottom of the paella pan allows for even distribution of heat so that the rice cooks evenly. Plus, it happens to sit perfectly on top of a campfire.

Pair this with our Russian River Valley Pinot Noir and you will surely leave the dinner table full and happy.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 4

    Total Time 2 Hours

    Prep Time 1 Hour

    Difficulty Level Medium


    20 threads of saffron

    2 cups dry white wine

    2 tablespoons extra virgin olive oil

    1 yellow onion, medium sized, diced

    2 cloves garlic, minced

    2 cups short grain rice (Valencian or Bomba)

    3 cups chicken stock

    1 red pepper, medium sized, diced

    4 chicken thighs, 1 inch diced (dry rub with paprika and garlic powder 20 minutes before cooking)

    1 pound andouille sausage, cut into 1/4 inch rounds

    1 pound shrimp, peeled and deveined, tails on (size 16/20)

    1 lemon, cut into wedges

    1 bunch parsley, minced

    Salt and pepper to taste


    1. Toast saffron threads in a sauté pan for 2-3 minutes, stirring constantly. Remove from heat and add to the white wine. This infuses the wine with the saffron, creating a more intense flavor. Set aside for later use.

    2. Over a medium to high heat, add oil to the paella pan. Then add onion and cook until translucent, about 7 minutes.

    3. Add garlic and cook for 2 more minutes.

    4. Add all of the rice and stir frequently. This technique is known as ‘parching’. By heating the rice for 3-5 minutes prior to adding any liquid, the rice will essentially become “thirstier,” and soak up more broth.

    5. Once the rice is hot, add half of the stock and half of the saffron infused wine.

    6. Stir occasionally and bring to a boil. As the liquid is soaked up, add more stock and wine.

    7. While slowly adding stock to keep the rice ‘wet’, add in the bell pepper.

    8. Before the rice is fully cooked, add in the sausage and chicken. Stir occasionally and be sure to bring back to a boil to ensure the meats cook all the way through, about 7 minutes.

    9. Lastly, add the shrimp and cover with the rice. The shrimp will only take 2-3 minutes to cook thoroughly. As soon as it is done, remove the pan from the heat.

    10. Garnish with parsley and lemon wedges.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.