Someone asked how I could be having paella for my Christmas dinner. For me, paella is all about the saffron and rice and well, the saffron :) I use olive oil for the fat, a bit of extra garlic, sometimes a dash of liquid smoke, and veggie broth. Yum! My recipe is from the Columbia Restaurant Cookbook and is easily adapted now that I'm vegan. I made changes to it even before going all veg. I don't miss the seafood anymore and still love love love the saffron rice.
I would rec this wine for this dish. I had it last week and it is very delicious.
from finewine.com
MARTIN CODAX ALBARINO 2007 RIAS BAIXAS, SPAIN
"Albarino, from the wine region of Rias Baixas is considered to be Spain's most respected white wine. Martin Codax Albarino is a crisp and refreshing wine with citrus fruit, pear and peach flavors. Its medium-body, bright fruit character and subtle floral aromas, can be enjoyed with everything from salads to a wide variety of seafood and poultry dishes." -Importer's Notes
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About Me
- cheryl
- All about cooking and reading and a bit about running! The cooking is vegan and whole foods, the reading varied, and the wine delicious :)
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