Recipe: Paella & Sparkling Sangria

Sangria

Recipe: Paella and Sparkling Sangria

A few posts back, I gave you the recipe for the sparkling sangria.  This time, we used frozen fruit: peaches, mangoes, dark black cherries and raspberries!  It was so easy to cut up a few slices of the peaches and mango. We also added a few Maraschino Cherries this time for a real pop of color.  Fresh oranges were squeezed and the usual orange and lemon slices were added.  This time, we had "time" on our hands, so after the fruit was cut and/or squeezed, we added the flavored cognac and set back in the 'fridge to "marinate".  Just before guests arrived we added the "bubbly" wine (we used Italian Proseco).  Instead of the sparkling water, we used club soda - and it was terrific!  We made a double batch, and eventually made another single batch...all in all we had one heck of time while we cooked the paella for dinner!  And by the way, for dessert, I defrosted last week's little apple tarts and they were even better!  After they thawed in the 'fridge, I warmed them in the oven and served with a scoop of vanilla ice cream on top!

(Plan this meal well in advance: you need to "season" your new paella pan a few times before you can cook up a great paella in it!)

Here are the ingredients for the paella (serves 6+); we cook it on the BBQ grill.  It needs a flame under it, so a ceramic cook top or induction doesn't work.

1 Chorizo (Spanish version of a pepperoni) cut into slices or pieces

2 Tablespoons Olive Oil

1 teaspoon Paella seasoning mix** (see very bottom)

3 cups short grain rice

1 large green bell pepper, 1 large red (or orange or yellow) bell pepper cut into pieces

1 bunch of asparagus (cut off the tough ends, then cut the tender stalks into 3-4 pieces each)

2 zucchini cut into small cubes (keep skin on)

3/4-1 lb bay scallops (if using a large sea scallop, cut into quarters)

16 shrimp (shelled, cleaned, tail off)

24 small mussels or 12 little neck clams - cleaned very well

6 cups chicken broth (hot) with 3 teaspoons of paella seasoning

Green/Black olives (preferably with the pit)

START:

Heat up the BBQ grill, place the paella pan on the grill and add 1 Tablespoon of the olive oil.  Now add the chorizo.  It will turn the oil a reddish color and will smell incredible.  Remove the chorizo from the pan and set aside in a dish/container.

Add the 1 teaspoon of paella seasoning, the scallops and shrimp to the pan..let them soak up the flavorings.  Remove and set aside in dish/container.

Add the rice.  Stir about the pan and let that also soak up the oil and coloring.  Slowly add the hot seasoned chicken stock/broth. DON'T ADD IT ALL  - add in about 1/3 of the liquid and blend with the rice.  Drop BBQ temp to medium/low.  When the liquid is almost all absorbed, add another 1/3 of the liquid. Stir and wait....then add the last of the liquid. Keep the lid closed on the BBQ grill.

Add the veggies. Gently stir about and blend well with the rice.  Add back the chorizo and all the oil drippings from the dish/container.  Close the BBQ lid.

Keep a watchful eye on the paella as it cooks.  The veggies will add some liquid to the rice as they cook down. Taste the rice every so often (usually 20+ minutes to cook).  When the rice is almost done (it still has a slight crunch to it) add the scallops and shrimp.  Add the olives. Stir - gently!

When the rice is soft (not mushy!!), you are ready!  Remove from BBQ grill and set on a heat resistant top (or lots of pot holders) and let it 'set' for a few minutes while you top off the beverages (Sangria?) and set your table.

Serve up and enjoy! (Use a plastic spoon utensil - the metal one will ruin your pan)

Prepare your Sparkling Sangria well ahead!

SEASONING THE PAELLA PAN:  When it is new, oil it up with a walnut or peanut oil.  Set on a hot BBQ grill until it starts to "smoke".  Remove from heat.  Let cool. Repeat this 2 more times.  The pan will have a warm brown glazed look to it.  Cool down, wipe excess oil off and store.  Before using, add a little of the walnut or peanut oil to wipe the pan.  After cooking, DO NOT scrub the pan!!  Wash gently with soapy water (pick off any dried rice).  Pat dry and re-oil, wipe and store!

** I buy a pre-mixed seasoning blend for my paella.  It has a bit of "hot" flavor to it.  I did look on line for a recipe and there are a few.  There is also a company in California that has pre-mixed seasoning packets.