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Wolfdale’s Cuisine Unique Paella


  • 1-2 lbs. prawns, cleaned
  • 1-2 lbs. chicken breasts, cut into strips
  • 1 lb. chorizo, sliced into coins
  • 1 lb. mussels
  • 3 cups lobster mushrooms, sliced
  • 1 lb. frozen peas
  • 1 gallon fish stock
  • 1 large onion, julienned
  • 4 stalks of celery, sliced thin
  • 2 cups tomatoes, peeled and chopped
  • 1 cup tomatoes, crushed
  • 1 t. fresh thyme, chopped
  • 1 lemon, juiced
  • 1 T. oregano
  • 1/4 cup Pernod
  • 1/2 cup dry white wine, like Bogle’s Sauvignon Blanc
  • 2 t. saffron
  • Salt & pepper
  • 3-4 cups saffron rice, cooked

Cooking Instructions:


  • In a large pot, saute off onions and celery with a drop of oil.
  • Add wine and reduce by a third.
  • Add tomatoes, thyme, oregano, and saffron.
  • Saute a minute to infuse flavors and then add the fish stock. Bring to a simmer.
  • Add Pernod, wine, salt and pepper, to taste.


  • Include in each serving 4 prawns, 5 chorizo coins, 6-7 pieces of mushrooms, 6-7 slices of chicken, 6 mussels a handful of peas and 1/2 cup saffron rice.
  • Place desired amount of meat and seafood in a saute pan. (You can do more than one serving at a time…)
  • Add 10 oz. of base per serving and cook until meat is done.
  • Add the cooked, hot rice, and serve with a cold glass of Bogle Sauvignon Blanc!

Recipe Notes

Can’t make it to our Paella Party this month…give this recipe for the traditional Spanish stew a try at home! With fresh ingredients and friends around the table, you can’t go wrong!

Wolfdale’s, located on the north shore of Lake Tahoe, features Douglas Dale’s unique take on East-West cuisine.

Suggested Wine Pairing

Bogle Sauvignon Blanc

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