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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Filtering by Tag: Paella

Partly Paella

Bill Cooper

  • 2 Spanish chorizo sausages, sliced

  • 1 lb. boneless, skinless chicken thighs

  • 1 tsp. paprika

  • ½ tsp. salt

  • fresh ground pepper

  • 2 Tbsp. olive oil

  • 4 each crimini and bella brown mushrooms, cubed

  • ¼ c. + ½ c. dry sherry

  • 1 c. chopped onion

  • ½ cup chopped red bell pepper

  • 2 cloves garlic, pressed

  • 14.5 oz can petite diced tomatoes, drained

  • 14.5 oz can chicken broth …./

  • 1 ¼ c. quick-cooking couscous (i.e. Near East)

  • 1 c. frozen peas, thawed

  • 1/4 c. chopped parsley

  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving. 

Serve with Cooper-Garrod Cabernet Franc