Choosing a fine wine to drink on a special occasion is great fun and something most of us do all the time. Sourcing a menu and pairing it with the right wine, is a whole different game. To help you through this potential minefield, in the following blogs, we’re offering suggestions that provides the perfect mix of dishes to pair with our fine DDJ Rose. The ingredients are all easy to source with a comprehensive preparation guide. If you have any comments on our suggestion, you are most welcome to offer feedback. Also we welcome your dishes on our Facebook page.
Bon Appetite!
Paella
In the village of Coustillet, extremely close to our vines, there is an enormous Sunday Market selling only local produce. There is always the aromatic aroma of Paella cooked in the traditional pan served throughout Sunday morning, the ingredients of the region, prawns, mussels and chicken with perhaps chorizo from across the border in Spain.
So, let us kick off with this great compliment to our Rosé, paella, using our Olive oil in the recipe.
In the village of Coustillet, extremely close to our vines, there is an enormous Sunday Market selling only local produce. There is always the aromatic aroma of Paella cooked in the traditional pan served throughout Sunday morning, the ingredients of the region, prawns, mussels and chicken with perhaps chorizo from across the border in Spain.
So, let us kick off with this great compliment to our Rosé, paella, using our Olive oil in the recipe.
Ingredients:
- 3 tbsp extra-virgin olive oil
- 6 chicken thighs
- 175g chorizo sausage, cut into chunks
- 2 garlic cloves, finely chopped
- 2 large onion, finely chopped
- 1 large red pepper, thinly sliced
- 500g Spanish paella rice
- 175ml dry white wine
- A good pinch of dried red chilli flakes
- 2 tsp paprika
- 1.2 litres chicken stock
- Large pinch of saffron strands, soaked in 3 tbsp hot water
- 6 ripe tomatoes, quartered
- 12 whole uncooked prawns, in their shells
- 500g fresh mussels, scrubbed, rinsed and debearded
- 125g fresh or frozen peas
- 4 tbsp chopped fresh flat leaf parsley
- Sea salt and freshly ground black pepper
- Lime or lemon wedges to serve
Method:
Heat the olive oil in a paella pan or large, deep frying pan.
Add the chicken thighs and chorizo and brown all over, turning frequently.
Stir in the garlic, onion and red pepper and cook for about 5 mins until softened.
Stir in the rice until all the grains are coated and glossy.
Add the wine and let in bubble and reduce until almost disappeared.
Stir in the chilli flakes, paprika, chicken stock and soaked saffron.
Stir well, bring to the boil and simmer gently for 10 mins.
Stir in the tomatoes and prawns and cook gently for 5 mins before finally tucking the mussels into the rice and adding the peas.
Cook for another 5 mins until the mussels open (take out any that do not open after this time).
At this stage, almost all the liquid will have been absorbed and the rice will be tender.
Sprinkle the parsley over the top and serve immediately, straight from the pan with a big pile of lime or lemon wedges on the side.
Enjoy with friends
