The Wine Experience

Rioja Taste of Spain Recipe for Paella

One of the easiest ways to put wine and food together is to simply match the place each is from.

Spain is known for rich, tasty foods and wine. And the national dish of Spain is paella. Paella is made in a big skillet with chicken, sausage, shrimp, clams and mussels . . . and the wine of Rioja really tops it off.

The Rioja region is home to Tempranillo, a blue more than a red grape. It's thick skinned and low in acid, giving the wine a fleshy, soft texture. Often, some Grenache, or Graciano, is added for fruitiness.

Its earthy quality makes this red wine good with this spicy dish . . . and is another great example of unconventional wine and food wisdom . . . a red wine with poultry and seafood.

We especially like the younger Rioja, called Crianza, with this dish!

Pop the Cork™.

Recipe for Paella
The Wine Experience Wine Recommendation: Tempranillo

Ingredients

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

4 ounces chorize sausage, cut into pieces

2 skinless, boneless chicken breast halves - cut into 1 inch cubes

1 (12 ounce) package uncooked Arborio rice

5 cups chicken broth

1/2 cup white wine

1 sprig fresh thyme

1 pinch saffron

salt to taste

ground black pepper to taste

2 squid, cleaned and cut into 1 inch pieces

2 tomatoes, seeded and chopped

1/2 cup frozen green peas

12 large shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

1/4 cup chopped Italian flat leaf parsley

8 slices lemon, for garnish

Paella

1	Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2	Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3	Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4	Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Rioja Taste of Spain Recipe for Paella

Recipe for Paella The Wine Experience Wine Recommendation: Tempranillo

Ingredients

Paella

Recipe for Paella
The Wine Experience Wine Recommendation: Tempranillo