GOURMET TRAVELLER WINE MAY EDITION 2016 FEATURES A SCORPO ROSE RECIPE MATCH
Gourmet Traveller Wine recipe match MAY 2016
Scorpo Rose 2015 with Chicken, sausage and prawn jambalaya
WINE 2015 SCORPO ROSE
Mornington Peninsula, A$35
This is a complex dish, its gusty flavours underpinned by base notes of onion, capsicum and celery with the usual spices adding kick. The trio of protein (sausage, chicken and prawns) are unified by the rice in this Southern take on a Spanish paella. This crisp, flavoursome Rose integrates nicely with the recipe – its pinot noir base adding charm. The 2015 Scorpo exudes fresh raspberry and strawberry flavours, its fruitiness cut by a whisper of tannin in harmony with the jambalaya.
Chicken, sausage and prawn jambalaya
SERVES: 6-8; PREPERATION: 20 MINUTES; COOK: 1HOUR
1 chicken jointed
1 tbsp cayenne pepper
1 tbsp olive oil
400g smoked sausage, such as chorizo, skin removed and roughly chopped
1 large red onion, peeled and sliced
garlic cloves, peeled and finely chopped
1 green capsicum, deseeded and roughly chopped
1 red capsicum, deseeded and roughly chopped
3 sticks of celery, trimmed and sliced
3 bay leaves
1 tsp thyme
1 tsp paprika
small bunch flat-leaf parsley, finely chopped
4 ripe tomatoes, skinned, deseeded and roughly chopped
1.2 litres chicken stock
400g long-grain rice
12 large prawns, peeled and deveined
TO SERVE: green salad
1. Season chicken pieces with sea salt and freshly ground black pepper and cayenne.
2. Heat olive oil in a large casserole dish over a medium heat and brown chicken pieces and sausage for about 5 minutes, turning occasionally. Transfer with a slotted spoon to a bowl.
3. Add onion, garlic, capsicum, celery, bay leaves, thyme, paprika and half parsley to pan. Sauté for 10-12 minutes over a low heat stirring occasionally until softened. Add chicken and sausage back to the pan. Then add tomatoes and chicken stock., bring to the boil then reduce heat to low and simmer covered for 30 minutes.
4. Remove chicken from sauce with a slotted spoon and allow to cool.
5. Add rice to the saucepan and cook for about 15-20 minutes until tender, stirring occasionally.
6. Meanwhile shred chicken meat off the bone into a bowl.
7. Once rice is cooked, add prawns and cook for a few minutes or until pink. Add shredded chicken. Stir well, add a little extra water if mixture is too dry, and cook for a few extra minutes before serving.
8. Transfer to plates, sprinkle with remaining parsley and serve with a green salad.