The grape oozes acidity and freshness and is a traditional combination of the region’s fish dishes. In Spain, sparkling wine is increasingly valued as a versatile drink with meals and not just as a New Year’s Eve resort. The main and traditional ingredients in Valencian paella include chicken, rabbit and snails, as well as white beans, green beans, red piquillo peppers and artichokes. And of course the rice is generously drizzled with saffron, the Moors’ favorite spice for rice. Surprisingly, as Valencia is a coastal city, there is no seafood in a traditional Valencian paella. Put two tablespoons of olive oil in a hot pan, add the seafood and a glass of white wine, and cook for 8-10 minutes until the shells open.
- 1) Remove the sausage casings and break them into 1 inch pieces.
- Perfect as an idea for a packed lunch and a perfect dish for parties together.
- Undisputed star at special occasions in Valencia, this paella is a heady mix of white beans, rabbit, chicken, rice, garlic and of course saffron powder.
- A relatively new addition to the portfolio is Sela, a mildly fragrant delicacy with a medium body, the ideal film for paella, in which meat aromas dominate.
- Bomba Rice is essential to create an authentic and high quality paella.
- Vintner’s Reserve Chardonnay, Grand Reserve Chardonnay Santa Barbara and Monterey and Jackson Estate Santa Maria Valley Chardonnay are the best pairings.
Try not to disturb the rice so that it stays in an even layer. Bring to a simmer, you may need to turn the heat up to medium. The combination of ingredients lends itself to a few different wine pairing options. Personally, I go for a younger, slightly chilled red wine. We publish an average of two blog posts per week, most of them with food and wine pairings, as well as tasting notes and information about the winery.
Paella With Seafood
For the Spanish chorizo, remove the tripe and cut the sausage into thin slices. Heat a large paella (or large skillet) over medium heat. When the oil is hot, add the sausage and fry, stirring frequently, for about 6 minutes, until cooked through. (If you’re using Spanish chorizo, saute for a minute.) Take the cooked sausage out of the pan and place it on the plate.
Chardonnay is one of the most perfect white wine pairings for this paella, as its round and silky texture goes perfectly with rice. Vintner’s Reserve Chardonnay, Grand Reserve Chardonnay Santa Barbara and Monterey and Jackson Estate Santa Maria Valley Chardonnay are the best pairings. When pairing seafood with paella, skip the red wine entirely. Fish and shellfish tend to react badly with the tannins in red wines, creating an unpleasant, even garish, metallic taste. Rosé is the perfect in-between wine and goes particularly well with tasty fish dishes. The most exuberant freshness is obtained from a wine that behaves like a white, along with the most generous fruit flavors from a wine that otherwise could have been turned into a red wine.
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About 25 years ago, after moving to Nashville from northern Louisiana, I was kind of obsessed with the art of making paella. I remember being inspired by a recipe I found in a cookbook called Cooking with Wine. I bought my first paella from a local cookery store near me and every now and then I cooked paella just for my husband and me or for a group of friends. I’ve been an adventurous cook through my family’s Sicilian-Cajun influences and grew up in Louisiana. Coming from a family of talented amateur chefs, I can thank my father and mother for continuing their rich Italian culinary history that my brother and I were born into and that continue to this day.
And finally, a real hobbyist will only use the exact amount of local water, never water from other regions of Spain! Paella is the king of Spanish cuisine at its best: it is served hot, the intense flavors of the dish and the flavors are incredibly rich and exquisite. In a heavy, wide paella pan or pan, lightly fry the chorizo and chicken in olive oil. Drain the excess oil and add the onion and paprika to the pan.
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An acidic wine provides a light and fresh taste that goes perfectly with dishes that taste similar to fish. More robust flavors like red wine go better with red meat. Bomba Rice is essential to create an authentic and high quality paella. It can absorb a large amount of liquid without becoming sticky or lumpy.
I love Grand Reserve Rosé with Seafood Paella especially for its deeper flavors and more intense color. However, if you like a gentler rosy style, Vintner’s Reserve Rosé goes just as well with seafood paella. The focus of the Paella Valenciana on grass feed makes it the best combination of red wine and paella. The best red wines for Paella Valenciana are either not squashed or have a barely noticeable new oak influence. When red wines are aged in new oak barrels, they tend to offer flavors of mocha, cola, sweet cream, and even incense. Imagine adding one of these to your paella dish.
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You can add a few chilli flakes or a teaspoon of homemade hot sauce to balance the heat in this dish. You can also add some fresh herbs like dill and rosemary to enhance the simple, traditional flavors. If you don’t want slices of meat, you can substitute slices of chicken instead. Plus, you can also add some vegetables like chopped carrots, peas, and some celery. Paella is a traditional Spanish rice from the city of Valencia.
Black paella is made by adding black squid ink to the cooking broth. Side dishes include squid (of course!), Tomatoes or tomato paste, and red and green peppers. The squid ink component in this dish makes it very, very salty and flavorful. Again, if I follow my advice on seafood paella, it’s safer to stick with white wines. I like Vintners Reserve Pinot Gris, as well as Grand Reserve White Meritage, which is a Bordeaux-style blend of Sauvignon Blanc and Semillon. Both are abundant mineral and have a texture that appeals to the palate and mimics that of paella.
Red Wine With Paella
Efect Brut Rosat by Albet I Noya is one of the finest bright roses that we have tasted from Penedés: 100% Pinot Noir; This traditional brewing method is flavorful and generous, full of summer fruits. It’s irresistible enough already, regardless of your food matching credentials. Raventos I Blanc de Nit is another excellent option. Just as it is important to combine the right wine with paella, it is also important to have a suitable paella pan. Traditionally, paella pans are round and plump.
Add garlic and tomatoes and mix with paprika and thyme. Soak the saffron in ¼ cup of hot water for 5 minutes; Then add to the rice mixture. Add the stock or water and simmer without the lid for about 10 minutes, stirring once or twice to prevent the rice from sticking to the pan. A sip of Faustino Rivero Ulecia 2011 from the Rioja region of Spain and you’ll see why I recommend it. Juicy red and black fruits such as raspberries, strawberries and blueberries fill the mouth with fresh fruit aromas and pleasant acidity.
Wines From Spain Paired With Paella: Red, White, Cava, Rosé?
My favorite red wine line with Paella Valenciana are those from the Vintner’s Reserve series. The newest summer dish, seafood paella, is a heady mix of prawns, prawns, squid, and mussels popular across the region during the hottest months. The obvious combination is white, of course, as red would stifle the more tender flavors of the seafood paella; Spain offers many good options, such as Albariño, Verdejo or our favorite Godello. The spicy albariño, grown primarily in the Galician region of the Rías Baixas, is the obvious cliché, but it’s a combination that works very well. Raw white is always preferable with seafood paella, and Albariño’s crisp citrus and stone fruit flavors make the perfect combination.
If you want to find out which wine goes with which food, you can use the Hello Vino tool on this page or check out our extensive list of food and wine pairing suggestions. Add a few more tablespoons of olive oil to the pan and cook the chicken until done. Put some olive oil in the paella pan and cook the crumbled chorizo. Add the rice and cook for 2-3 minutes, stirring constantly. Add ½ cup of wine and let the rice soak up the wine completely for 5 to 7 minutes. Pour the warm broth over the rice mixture and smooth evenly in the pan.
It is one of the most famous dishes in Spanish cuisine. Paella takes its name from the traditional wide and shallow pan in which the dish is prepared. There are so many versions of paella, from traditional to black paella, but this Spanish paella is all about adding a deep flavor with broth and a few ounces of meat to deepen the flavor. The oak-aged Chardonnay is a rich white wine with a creamy texture. It is one of the most popular white wines in the world. When grown in areas with cool climates, citrus aromas are more dominant.
The purpose of short flared pans is to encourage contact between the rice and the pan. The Spaniards say that the rice in the pan should not be thicker or higher than a finger’s breadth. This, combined with the high heat under the paella pan, promotes the coveted crispiness and the caramelized taste of the rice. This crust at the bottom of the pan is called socarrat, which means “slightly crusted” in the Catalan dialect. There is some room for a touch of liquid in the pan, however, and those little layers on the bottom help keep enough moisture in the bottom of the paella.
Other Pairings With Paella
Pazo Señorans, Selección de Añada would be first on our list, followed by O Rosal de Valmiñor. Undisputed star at special occasions in Valencia, this paella is a heady mix of white beans, rabbit, chicken, rice, garlic and of course saffron powder. The flavors are naturally intense and diverse, and require a robust combination to get the most out of food and wine. Often, however, the rabbit dominates, which indicates a lively, young red wine based on Tempranillo with a lot of acidity. Several Rioja would be enough, but our favorite pairing is the excellent Cuvée Sela de Roda.
The acidic flavor of the wines ultimately gives this creamy and creamy dish the boost it needs to continue enjoying the goodness. This is the best sweet potato curry recipe with an amazing flavor profile. A vegetarian, plant-based and meatless curry for a healthy alternative to lunch or dinner. This Indian-style stew is packed with flavors and spices and goes perfectly with the best red wines. Paella is a Spanish dish made with saffron and many different ingredients.