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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

 

Volognano • Tuscan Red Wine IGT

Baccante – IGT Rosso di Toscana

Obtained by the vinification of Sangiovese and Merlot grapes. This wine is produced in the best vineyard of the farm. The favorable exposure and the clayey the soil lead to a great quality product. The wine is aged in small oak barrels for about 12/14 months, and then it is left to mature in the bottle in order to reach an intense ruby red color, a strong and resistant bouquet. It is fruity with light spicy notes. Well balanced and with good structure, it matches with roasts and red meats. We recommend to serve it at 18° C. temperature.

  • Production area: Rignano sull’Arno (Fi), the grapes for the production of this wine come from the most prestigious vineyard of ​​the farm.
  • Grapes: Sangiovese and Merlot.
  • Microclimate: variable for the different zones, but generally characterized by hot and dry summers with high temperature fluctuations between day and night, that lead to an optimal ripening process of the grapes.
  • Altitude: 400 m above sea level.
  • Age of vineyards: variable. The oldest vines date back to 1975 but most of the production comes from the vineyards that have been replanted and have mechanic systems.
  • Breeding system: guyot.
  • Soil: mostly clayey.
  • Plant density: 8,000 plants / hectare.
  • Yield per hectare: 50 quintals / hectare.
  • Harvest period: end of September. Baccante is produced through the meticulous selection of the best bunches.
  • Alcoholic fermentation: the alcoholic fermentation lasts about 15-18 days and was carried out through the inoculation of selected yeasts, with careful monitoring of the fermentative maceration on the skins, in order to make a perfect extraction of color and fragrance.
  • Malolactic fermentation: conducted in a natural way.
  • Maturation: after completing the malolactic fermentation, the wine is matured in small oak barrels for about 12/14 months.
  • Aging: in bottles before putting it on the market, for 4 months minimum.
  • Color: intense ruby ​​red.
  • Smell: wide and persistent scent, it is fruity with light spicy notes.
  • Taste: full bodied wine, pleasant for balance and harmony of the alcoholic part with of acidity and tannins components wisely distributed.
  • Serving temperature: 18 ° C.
  • Alcohol content: around 13% ​​vol.
  • Recommended pairings: recommended with red, roasted and grilled meats, game, braised meats, aged cheeses.