Sunday, May 11, 2014
I have made paella for the last several years, always as a "once each summer" event. This weekend I was looking to breakout of my winter cooking habits with something different. I decided to make paella. But this time I made it on my stove top instead of on the outdoor grill. We had a special treat with chicken, chorizo, shrimp and lobster tails. A perfect launch into summer on a beautiful sunny day. Well deserved after a long cold winter. Happy.
Perfect pairing with paella is a Spanish white wine, such as Albarino, or a white wine sangria.
White Wine Sangria
1 bottle white wine
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to boil; allow to cool)
3 ounces peach puree (puree frozen or fresh peaches in a blender with small bit of water)
Fresh peaches, nectarines, plums and/or green grapes
Place all ingredients into a large pitcher, stir to combine. Refrigerate for several hours. Serve over ice.