SeaFOOD Paella

Caelestis Cellars winemaker Christian Chandler created this recipe to pair with Caelestis Cellars Albarino

Ingredients: 

• 2 tbsp Spanish olive oil*

• 1 red or yellow bell pepper, diced

• 1 yellow onion, diced

• 1 ½ cups Matiz Bomba Paella Rice*

• ½ tsp saffron*

• 4 cups seafood broth*

• 1lb fresh seafood (salmon, halibut, shrimp, clams)

• 1 Serrano pepper, diced

• 1 cup asparagus spears, diced

• Lemons & fresh parsley for garnish

Directions:

In your paella pan, heat the olive oil and sauté onion and peppers until fragrant.

Add paella rice and distribute evenly. Lightly crush the saffron in your hands and add to the dish.

Slowly add the seafood broth. Do not stir the rice at this point. Stirring can cause the rice to become mushy and will disturb the soccarat. (Soccarat is the delicious, slightly crusty flavor-enhanced caramelized layer of crunchy rice that forms on the bottom of the paella pan.) 

After 10-15 minutes, gently nestle the fresh seafood, Serrano pepper, and asparagus into the mixture.

Once liquid is absorbed (about 5-10 minutes) remove from heat, cover with foil & let sit for 10 more minutes.

Garnish with chopped fresh parsley and lemon wedges.

Serve hot accompanied by Caelestis Cellars Albariño.