Paella Queen

Red wine sangria is a traditional Spanish beverage that is now enjoyed all over the world. Fresh fruit and fruit juice or brandy are added to dry red wine, then the whole mixture is chilled for anywhere from several hours to several days, allowing the flavors to infuse. It is then served cold, sometimes with the addition of sparkling water for a refreshing sangria spritzer! Sangria is one of my favorite alcoholic beverages, especially in warm weather. I'm lucky enough to have the best Spanish restaurant in the Bay Area really nearby, and I love sitting at the bar there for a few hours, enjoying a few tapas with a glass of this refreshing grown-up "punch." But I can't afford to do that every day, either in time or money, so I have developed my own red sangria recipe to make at home! At this point, there are endless variations of the traditional recipe, with berries, tropical fruit, or using white wine. Some have vodka or other hard liquor added, for those...

I'm just going to assume you already love paella. (That's why you found your way here, right?) But what should you drink with it? Red or White Wine You know what they say, "What grows together, goes together!" That's why I always like to pair paella with Spanish wine if I can. Spanish reds from Rioja work extremely well with paella. If you can't find a Spanish wine, look for Tempranillo and Garnacha (or Grenache) blends. Avoid overly fruity red wines or any that are high in tannins. As far as whites, I like a nice Sauvignon Blanc or Viognier. Look for Rueda wines, which legally must contain at least 50% Verdejo grapes, usually with Sauvignon or Macabeo. Roussanne is also a great choice. Paella also goes well with sparkling wine, like Cava, or with a Spanish rosé like those from Navarra. You can even pair with a dry sherry like Oloroso if you're feeling adventurous. Beer or Cider Try a light, refreshing beer pairing for the complex ...

One of my favorite ways to shop is to go to the Berkeley farmer's market and buy whatever looks the most fresh and delicious. I don't make a grocery list ahead of time or try to plan out a particular recipe, I just pick whatever is ripe and local. Then I take it all home and figure out how to use it, sort of like my own private Chopped! episode. If you read my last entry about chorizo paella , you know that I have no problem with ingredients that aren't exactly traditional. And since I started cooking it at home, I've often found myself thinking, "Paella!" when I look at the Mystery Box Challenge that is my farmer's market haul. Paella de Verduras, or vegetable paella, isn't a dish like paella valenciana with a rigid list of ingredients. You can put in whatever vegetables you have on hand. It's the most visually stunning (and also the most nutritionally sound) if you use a variety of colors, like in this beauty from Bay Area catering company ...