What better way to enjoy sangria than paired with another Spanish tradition: paella. Paella is the Valencian rice dish widely regarded as Spain's national dish and is a major part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.
After gathering all the obligatory ingredients: Valencia rice, saffron, and chorizo; we began putting the dish together. We also busted out the sangria operating under W. C. Fields' philosophy of "I cook with wine, sometimes I even add it to the food." The sangria is well-balanced and not too sweet with 8.5% alcohol (less than the 11% typical of wine) and a smooth finish.
1 pound shrimp, peeled and deveined
Salt and ground black pepper
Olive oil
8 garlic cloves, minced
1 pound chicken thighs, boneless and skinless
8 ounces Spanish chorizo, sliced
1 medium onion, chopped finely
1 red bell pepper, chopped
2 cups tomatoes, diced
2 cups Valencia rice (Arborio rice is a reasonable substitute)
3 cups low-sodium chicken broth
1/4 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 bay leaf
1/2 teaspoon of crushed red pepper flakes (optional)
1 cup frozen peas, thawed
1 bunch fresh cilantro, chopped
1 lemon, cut into wedges, for serving
Pre-heat oven to 350°F and begin heating 2 teaspoons of oil in the bottom of the paellera (a 12-inch round deep sauté pan or Dutch oven are a good substitutes.
When the oil in the pan is shimmering but not yet smoking, add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side for about 3 minutes more and then transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pan stirring frequently. When the sausage is deeply browned and the fat begins to render, 4 to 5 minutes, transfer the chorizo to the bowl with the chicken and set aside.
Add enough oil to the fat in the pan to equal 2 tablespoons and again heat over medium heat until shimmering but not yet smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes and then stir in the remaining garlic and chopped red pepper and cook until fragrant, about 1 minute. Next stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 3 minutes.
Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Remove from heat and stir in peas.
To achieve the layer of crusty browned rice that forms on the bottom of the pan known as soccarat that is a traditional characteristic of paella, place the paellera back on the stovetop over medium-high heat for about 5 minutes. When done, let the paella rest for about 5 minutes before serving.
Once cooled, sprinkle the paella liberally with the chopped cilantro and nestle lemon wedges along the edges. Serve with a chilled pitcher of Beso Del Sol® Sangria for an authentic Spanish experience.
While the food items we sampled were complimentary, we received no additional remuneration. The opinions included herein are honest and unsolicited.
