Evan Williams Paella

(1st place 2005)
Brian Traeger
  • 4 tbls. butter
  • 2 tbls. olive oil
  • 3 stalks celery, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 5 cloves garlic, diced
  • 1.5 cups basmati rice
  • 1 cup cooked chorizo sausage
  • 1 tsp. saffron
  • 0.5 cup Evan Williams Bourbon
  • 3 cups chicken broth
  • 1 lb. shrimp, peeled and butterflied
  • 6 sea scallops, split in half
  • 1 lb. mussels
  • 0.25 cup chopped chilantro
  • Salt and pepper to taste
Melt butter with olive oil. Add celery, peppers and onion. Saute for five minutes until beginning to soften. Add garlic and cook for one minute. Add rice and stir in mixture until coated and beginning to turn translucent. Add sausage and saffron. Deglaze with Evan Williams Bourbon. Add chicken broth. Bring to boil, cover and cook for 15 minutes. Remove lid and add seafood, cover and cook for five minutes. Remove from heat and let stand five minutes. Place on serving dish and garnish with chopped garlic.