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TUNA TARTARE WITH GUACAMOLE

March is the spring month, mainly because yes, spring arrives, and all the fresh and colorful dishes comes out to be tasted. For that reason, we want to share with you a very fresh delicious dish for this season.

Country: MEXICO

Prep time: 10 min, 6 servings

INGREDIENTS

For the Tuna:
1. 350 g sushi grade tuna
2. 1 ¾ teaspoons of soy sauce
3. ¾ tablespoon of toasted black sesame seeds
4. 1 scallion, thinly sliced

For the Guacamole:
1. 2 avocados- peeled and mashed
2. 1/2 small onion, finely diced.
3. 2 tomatoes, diced.
4. 3 tbsp, fresh cilantro, chopped.
5. 1 jalapeno pepper, seeds removed and finely diced.
6. 1 lime, juiced.
7. 1/2 tsp salt.

 

INSTRUCTIONS
1. In a bowl, mash together the avocados, onion, tomatoes, lime juice, salt and pepper. Mix all and refrigerate for 1 hour.
2. Cut the tuna into small cubes. Add the soy sauce, black sesame seeds, and scallions. Chill in the refrigerator until ready to serve.
3. Place a ring mold on a plate and fill it with guacamole. Then add on the top a big spoon of tuna tartare.
4. Remove the ring mold and sprinkle a few sesame seeds on top. You can top it too with a cilantro leaf for an additional aesthetic effect.

PAIRING 

This recipe matches perfectly with a chardonnay white wine like Volognano´s PER TE wine. The combination of the tuna and the creamy taste of the avocado, balance with the dryness of the wine.

RECIPE SOURCE

mixed-seafood-paella

PAELLA

For these Easter Holidays, we will share with you a very characteristic Spanish recipe, full of sea products. Paella is the typical rice dish originated in Valencia, usually recommended to be cooked on a big pan. An open fire fueled by orange and pine branches would produce an aromatic smoke on it. Try it with our Baccante red wine.

Country: SPAIN

Prep time: 20 min    

8 servings

INGREDIENTS

  • 2 tablespoons olive oil and dried oregano
  • 1 tablespoon paprika
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 3 cloves garlic, crushed
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 teaspoon crushed red pepper flakes
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined
  • salt and black pepper to taste

INSTRUCTIONS

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAIRING

We recommend you to taste this recipe with Volognano´s Baccante red wine. The blend of Sangiovese and Merlot with the spicy notes of this wine will perfectly match the saffron taste of the paella.

RECIPE SOURCE