Paella is a quintessential Spanish dish that brings together a medley of flavors. By incorporating a splash of Spanish white wine, you can elevate this dish to new heights. Use a light and crisp Albariño or a flavorful Verdejo to complement the seafood and saffron, giving the rice a subtle depth of flavor.
Begin by sautéing your favorite seafood—like shrimp, mussels, and calamari—in a large skillet. Once they’re just about done, stir in your rice and then pour in a generous cup of white wine. Let it simmer and absorb the wine before adding the broth and spices. This method not only enhances the dish’s aroma but also adds a layer of brightness that perfectly balances the richness of the seafood.
Notes: For a vegetarian version, substitute the seafood with seasonal vegetables and use a vegetable broth instead of chicken or fish broth.
Imagine a chilly evening, the kind that begs for a hearty meal to warm you up. This chorizo and red wine stew is just the ticket! Using a robust Spanish red, like Tempranillo, lends a rich flavor to the dish while breaking down the spices in the chorizo, creating a deeply satisfying stew.
Start by browning slices of chorizo in a Dutch oven. Once they’re crisp, remove them and in the same pot, sauté onions, garlic, and bell peppers until soft. Add back the chorizo, then pour in a cup of red wine, scraping the bottom to deglaze. Let it simmer until the wine reduces slightly before adding diced tomatoes and beans. Cook until everything melds together beautifully.
Notes: Feel free to add other vegetables like carrots or potatoes for added heartiness. You can also substitute the chorizo with a smoked sausage for a different flavor profile.
Grilling season is upon us, and what better way to enhance your grilled meats than with a velvety Spanish wine reduction sauce? Using a full-bodied Spanish wine, such as Garnacha, you can create a sauce that adds a punch of flavor to steaks, chicken, or even grilled vegetables.
To make the sauce, start by simmering a cup of Garnacha in a saucepan over medium heat. Let it reduce by half, then add minced shallots, a sprig of fresh thyme, and a touch of honey for sweetness. Cook until the shallots are tender and the sauce has thickened to your liking. Drizzle this reduction over your grilled meats for a gourmet touch that’s sure to impress your guests.
Notes: This sauce pairs wonderfully with grilled lamb chops or a nice ribeye. You can also experiment by adding a splash of balsamic vinegar for tanginess or a pinch of smoked paprika for extra depth.