Chef Jamie Bissonnette of Toro in New York City shows Rebelle restaurant’s wine director, Patrick Cappiello, how to make a perfect paella. It begins with chorizo, some veggies, then add in diced chicken thighs, stock, calasparra rice, mussels and shrimp. Then Cappiello selects Manzanilla, a sherry, as the perfect pairing to this dish.
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