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Home / Food and Wine Pairings / Paella marisco valencia

Paella marisco valencia

Chef, Lenny Redé
Wine Pairings:   Grenache

, 

Enjoyed a medium-bodied Columbia Valley red wine with paella

Savvy match: This savory dish with tomato, seafood, and spices can be enjoyed with a medium-bodied Columbia Valley red wine like Grenache to balance the variety of flavors nicely. Fruity, high tannin wines should be avoided.

Paella is a legendary rice dish from Valencia on the Mediterranean coast of Spain that traces its origins back to the Moorish occupation of the Iberian Peninsula. There are as many different recipes for paella as there are Abuelas in España. Perfect for a party, you can cook this on an outdoor grill or as a homerun entrée for a dinner party. This hearty dish lends itself to both red and white wine. Tradition suggests Tempranillo, but I am fond of Spain’s other great red grape, Garnacha, or as the French and Washingtonians call it, Grenache. Grenache is also the source of many great Rosés. And let us not forget Grenache Blanc; its full-bodied richness holds up well to our paella.  

Ingredients

  • ¼ cup olive oil
  • 4 ounces chorizo (optional)
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 pound the freshest fish available
  • 8 ounces mussels, de-bearded and cleaned
  • ¼ cup sherry
  • 2 cups bomba or paella rice
  • 1 each yellow onion, diced
  • ½ each pasilla pepper, diced
  • 1 each red pepper, diced
  • 3 cups broth (vegetable, chicken, or fish)
  • Water, as needed
  • 1 each bay leaf 
  • ½ teaspoon red pepper flakes
  • Salt and pepper
  • 1 tablespoon Pimento de la Vera
  • 1 pinch saffron
  • 1 medium tomato, diced
  • 8 ounces green beans, fava beans or peas
  • 1 each roasted pepper
  • Chopped parsley

Steps

1.

Place large paella pan or similar pan over medium heat, add some olive oil, add chorizo and sweat to release the oil. When mostly cooked, remove to a bowl and cover.

2.

Add shrimp, mussels and seafood to the pan and stir to brown, add sherry and cover to steam.

3.

Remove from the pan to a bowl and cover.

4.

Add remaining olive oil and rice to the pan, stir to coat.

5.

Add onions and peppers and sauté until translucent.

6.

Add enough broth just to cover and simmer.

7.

Add bay leaf, pepper flakes, Pimento de la Vera and saffron. Add broth as needed, stirring occasionally. Add water if necessary.

8.

When rice is almost done, add tomato and the vegetables.

9.

Add chorizo and seafood to reheat.

10.

Garnish with roasted red pepper and chopped parsley.

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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