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Best wine for paella
Babycakes15
15-08-2014
I love making paella and usually use whatever wine I have at home, usually sauvignon blanc. Just wondering, is there a particular wine which I should use or doesn't it matter?
walterwhite
15-08-2014
You must be using a different recipe to me as I've never put wine in a paella before.
fizzle90
15-08-2014
Originally Posted by walterwhite:
“You must be using a different recipe to me as I've never put wine in a paella before.”

I've never heard of putting it in paella either

Risotto sometimes, but never paella
degsyhufc
15-08-2014
Originally Posted by Babycakes15:
“I love making paella and usually use whatever wine I have at home, usually sauvignon blanc. Just wondering, is there a particular wine which I should use or doesn't it matter?”

Use whatever you think tastes nice and complements the ingredients.

I used chenin blanc in a carbonara last night and it tasted lovely.
jazzyjazzy
15-08-2014
I live in Spain most of the time and we always put white wine in paella along with a good stock.
orangebird
15-08-2014
My dad has lived in Spain for the past 12 years and never uses wine. There's a fantastic paella restaurant in Nerja, Burriana beach called Ayo's. They cook it in giant pans outside (great to watch!). Best paella ever and not a drop of wine in sight. Only a nice cold rosé to drink with your lunch. Just a good chicken stock is needed.
jazzyjazzy
17-08-2014
Originally Posted by orangebird:
“My dad has lived in Spain for the past 12 years and never uses wine. There's a fantastic paella restaurant in Nerja, Burriana beach called Ayo's. They cook it in giant pans outside (great to watch!). Best paella ever and not a drop of wine in sight. Only a nice cold rosé to drink with your lunch. Just a good chicken stock is needed.”

Ah ah - that's the guy who makes the paella with a cigarette hanging out of his mouth - must add to the taste.

An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.

170g/6oz chorizo, cut into thin slices

110g/4oz pancetta, cut into small dice

2 cloves garlic finely chopped

1 large Spanish onion, finely diced

1 red pepper, diced

1 tsp soft thyme leaves

¼ tsp dried red chilli flakes

570ml/1pint calasparra (Spanish short-grain) rice

1 tsp paprika

125ml/4fl oz dry white wine

1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands

8 chicken thighs, each chopped in half and browned

18 small clams, cleaned

110g/4oz fresh or frozen peas

4 large tomatoes, de-seeded and diced

125ml/4fl oz good olive oil

1 head garlic, cloves separated and peeled

12 jumbo raw prawns, in shells

450g/1lb squid, cleaned and chopped into bite-sized pieces

5 tbsp chopped flatleaf parsley

Salt and freshly ground black pepper



Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

Scatter the chopped parsley over the paella and serve immediately.
jazzyjazzy
17-08-2014
Or you can try this one - The Perfect Paella

http://www.theguardian.com/lifeandst...perfect-paella

also contains wine as do most of the paella recipes we have used. I asked at my local Spanish Restaurant if he used wine and he said - always.
indianwells
18-08-2014
As always there will be regional variations, just like what goes into a Bolognese in Italy. I use white wine in mine, a dry white, usually Sauvignon Blanc as that's what i'll be drinking with it.
Kiko H Fan
18-08-2014
I've never put wine in my paella, nor tomatoes for that matter.

I follow the Hairy Bikers recipe, which is more or less their own take on paella and it's a foolproof recipe.
walterwhite
18-08-2014
Funny that Carbonara gets mentioned on this thread as well. That's another one where the ingredients are hotly contested.
Babycakes15
18-08-2014
I ended up using sauvignon blanc as that's what I enjoy drinking. It's funny how recipes vary depending on reason, love trying different variations and tasting the differences.

I don't make a traditional paella as I'm intolerant to shellfish, just plain old chicken and chorizo
indianwells
19-08-2014
Originally Posted by Babycakes15:
“I ended up using sauvignon blanc as that's what I enjoy drinking. It's funny how recipes vary depending on reason, love trying different variations and tasting the differences.

I don't make a traditional paella as I'm intolerant to shellfish, just plain old chicken and chorizo”

I don't think seafood is particularly traditional. Maybe by the sea as it was plentiful but inland they would use whatever was available ie rabbit/chorizo/chicken etc.
Kiko H Fan
21-08-2014
Originally Posted by indianwells:
“I don't think seafood is particularly traditional. Maybe by the sea as it was plentiful but inland they would use whatever was available ie rabbit/chorizo/chicken etc.”

Valencia is where paella originated, then I guess other areas have developed their own take, as you say with what's available.

It's comparable to ragu in Italy. Everyone makes their own and thinks it's better than the rest.
jazzyjazzy
22-08-2014
An old Spanish man who used to live near us told us when he was young all they ever ate in Paella was what they could catch (he lived in the Campo) - usually rabbit and snails and said they would put rats or mice in it as well if they caught any.
Kiko H Fan
03-09-2014
I put a good glug of dry white wine (Spanish wine at that too) in my paella last weekend, in the same way you'd put it in a risotto.

I didn't taste any difference to be honest.

I'm now out of saffron. Fortunately I'm in Spain in a few weeks, so time to stock up again.
walterwhite
03-09-2014
Originally Posted by Kiko H Fan:
“I put a good glug of dry white wine (Spanish wine at that too) in my paella last weekend, in the same way you'd put it in a risotto.

I didn't taste any difference to be honest.

I'm now out of saffron. Fortunately I'm in Spain in a few weeks, so time to stock up again.”

Is Saffron a lot cheaper in Spain then?
Kiko H Fan
03-09-2014
Originally Posted by walterwhite:
“Is Saffron a lot cheaper in Spain then?”

Might be. Got some in San Miguel market in Madrid the last time.
Got a fabulous pot of dried chillies too, for 89 cents.
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