Big Papi’s Paella Paired with Arias Cabernet Sauvignon and/or Arias Chardonnay

"I wanted to share a dish that is very popular in the latin community in a way that we have made it. This paella is a huge dish that really brings people together, something everyone will love and I really hope you enjoy it. If you try it, please let me know by using the hashtag #AriasInTheKitchen."

-Big Papi


3 tablespoons olive oil

3 pounds chicken wings

2 cups risotto (or arborio rice )

1 green pepper (sliced)

1 red pepper (sliced)

1 large yellow onion (sliced)

4-6 cups chicken broth

¼ cup white wine (Arias brand)

1 pound cooked shrimp

1 ½ cups frozen peas

1 28-ounce can tomatoes (drained)

1½ cups linguica sausage (cooked, sliced into ¼ inch pieces and halved)

1 tablespoon Annatto seasoning (Annatto is traditional w/ Dominican paella, instead of saffron)

teaspoons Adobo seasoning




  1. In a paella pan (or extra-large fry pan) heat the olive oil over medium-high heat. Salt and pepper the chicken wings and place them in the pan to brown (about 6 minutes). Remove the chicken wings and set aside.
  2. Add the green pepper, red pepper and onion to the pan and sauté for 5 minutes.
  3. Slowly add the rice, 4 cups of the both, wine, Annatto and Adobo seasonings to the mixture and let simmer for 20 minutes.
  4. Add the chicken back into the pan and continue to simmer for 15 minutes. Continue to stir every 5 minutes and add additional broth (if needed ¼ cup at a time to have the rice reach your desired consistency).
  5. Add the frozen peas and sausage and simmer for an additional 5 to 6 minutes. Finally, add the cooked shrimp and stir for 3 minutes.
  6. Remove from the heat and allow to sit 8 5 to 10 minutes before serving.
  7. Last step: Pair with Arias Cabernet Sauvignon or Arias Chardonnay, and enjoy!

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