Pairing: Tapas or Spanish paella

Tapas are small, flavorful dishes that exemplify Spanish culinary culture, often served as appetizers or shared plates. They range from simple olives and cheeses to more complex dishes like patatas bravas or chorizo al vino. Spanish paella, originating from Valencia, is a vibrant rice dish traditionally made with saffron, seafood, and vegetables, cooked in a distinctive wide, shallow pan. Both tapas and paella encourage communal dining, making them perfect for gatherings, and they embody the warmth and conviviality of Spanish dining culture.

Recipe

Ingredients

  • Rice (preferably Bomba or Arborio): This short-grain rice absorbs flavors well, essential for creating a flavorful base in paella.
  • Saffron: A key ingredient that imparts a distinct golden color and aromatic flavor to paella, elevating its taste profile.
  • Seafood (e.g., shrimp, mussels, and squid): Adds depth and richness to the dish, providing a taste of the Mediterranean.
  • Chorizo (optional): This Spanish sausage adds a smoky flavor, enhancing the overall profile of the paella.
  • Vegetables (bell peppers, peas, tomatoes): Contribute freshness and color to the dish while balancing the richness of the proteins.
  • Olive oil: Used for sautĂ©ing ingredients, it provides richness and a quintessential Mediterranean flavor.
  • Garlic and onion: Essential for building a flavorful base, these aromatics enhance the overall taste of the dish.
  • Parsley (for garnish): Adds freshness and visual appeal to the final dish.

Instructions

  1. Prepare the Ingredients: Gather and prep all ingredients: rinse the rice, chop vegetables, and clean seafood.
  2. Sauté Aromatics: In a large paella pan or skillet, heat a generous amount of olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent (about 3-5 minutes).
  3. Cook the Vegetables: Stir in chopped bell peppers and cook for another 3-4 minutes until soft. Add diced tomatoes and cook until the mixture is slightly reduced.
  4. Add Rice and Saffron: Add the rice, stirring to coat it with the oil and vegetable mixture. Pour in enough stock (approximately 3 cups for every cup of rice) and dissolve saffron into the liquid. Bring to a simmer.
  5. Incorporate Proteins: Add seafood and chorizo, distributing them evenly across the rice. Avoid stirring after this point to create a crust at the bottom of the paella (the socarrat).
  6. Cook: Allow the paella to cook without stirring for about 20-25 minutes, or until the rice has absorbed the liquid and is tender.
  7. Let It Rest: Once cooked, remove the pan from heat and cover it with a clean cloth. Let it rest for about 5-10 minutes.
  8. Garnish and Serve: Sprinkle chopped parsley on top before serving. Serve the paella directly from the pan, accompanied by lemon wedges for squeezing.

Serve With

Albariño, Tempranillo

Learn More About the Best Pairings

Albariño

Albariño, also known as Alvarinho in Portugal, is a white wine grape variety primarily grown in the Rías Baixas region of Spain and the Vinho Verde region of Portugal.

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Tempranillo

Tempranillo is a prominent red wine grape variety native to Spain, often referred to as the “noble grape” of the country.

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