Today’s busy schedules might make throwing perhaps the smallest dinner gathering feel like an overwhelming task. Why go through every one of the hassle?
Entertaining Monterey Wine Country Style Impress An Entire Dinner Party With One Easy Dish
David Mirassou, a sixth-generation loved one of Moreover America’s oldest winemaking family, says entertaining is really worth the effort while there is also nothing a lot better than enjoying per night of great food and wine with relatives and buddies.
Mirassou’s secret’s to focus on making one fabulous feast, like a popular crowd-pleasing paella not only feeds everyone, but additionally creates a festive atmosphere that encourages jovial conversation. To complement the paella, simply buy a variety of olives and nuts to offer as appetizers, plus a fruit-forward wine, because and guests will leave satisfied. Mirassou has adapted his family’s classic paella recipe to get even more fitting of his California heritage, detailed with fresh seafood, artichoke hearts and Mirassou’s new Monterey County Riesling.
Mirassou Monterey Paella
Prep time: 30 minutes
Cook time: 45 to 50 minutes
1/2 pound linguica, Italian or Polish sausage, sliced 1/4-inch-thick around the diagonal
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 large cloves garlic, minced
11/2 cups long-grain white rice
3 cups chicken stock
1 cup Mirassou Monterey County Riesling
1/4 teaspoon saffron (or 1/4 teaspoon ground turmeric and 1/8 teaspoon paprika)
2 ripe tomatoes, seeded and diced
1 package (9 oz.) frozen artichoke hearts, thawed and cut in half
1 small red bell pepper, seeded and diced
8 hard-shell clams
16 medium prawns, peeled and deveined
1/2 cup fresh or frozen peas
Brown linguica or sausage
Brown linguica or sausage in the large stainless-steel pan or skillet for ten minutes over medium heat, stirring frequently; remove from pan and hang aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes.
Add rice and cook for 5 minutes more or until translucent; stir inside the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for quarter-hour. At least, Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper.
Nestle the seafood into your surface of the rice; cover and cook over small heat, loosely covered, for ten minutes or prior to the mussels and also clams have opened plus the prawns are pink. Stir in peas and cook for 1 minute.
Note: Discard mussels and clams which do not open.
Serving recommendations: Paella is Monterey Wine great for entertaining, and is particularly best served family style from the comfort of the skillet. Garnish with chopped cilantro or parsley and lemon wedges, and pair with similar wine because employed in cooking the paella. Serves 8.
Moreover, A single-dish feast, for example paella, is an excellent idea for folks of Monterey Wine who don’t have enough time for entertaining.