In case you missed the big announcement, December 20th is National Sangria Day. I know, I know…who in the world decided to celebrate this holiday in December? Nevertheless, this important holiday is upon us and the question is…
How are you going to celebrate?
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We certainly hope SAVíDA SANGRíA will play the central role! If you want to take it to the next level for this holiday or any other upcoming holiday party, check out some of our fall and winter sangria recipes in our previous post.
Now that the featured cocktail has been taken care of, the next obvious item is the food. As you know, sangria and especially SAVíDA pair well with all kinds of food, so you can’t really mess this up. It only seems appropriate to pay homage to the motherland of sangria, so we wanted to share our favorite Spanish paella recipe with you. We hope you enjoy!
Paella Recipe
- 1 Pinch Saffron mixed with 1-2 tbsp Brandy
Saffron - the key ingredient for paella!
- 2 Links Chorizo (8-10 oz)
- 3 Chicken Breasts seasoned with paprika – cut into thirds
- ¾ – 1 lb Shrimp seasoned with Emeril’s Essence or paprika
- 1 Small Onion – diced
- 3 Garlic Cloves – minced
- ¾ – 1 cup Diced Canned Tomatoes
- ½ Red Bell Pepper
- ½ Yellow or Orange Bell Pepper – diced big
- 1 ½ cups Medium Grain Rice
- 1 ¾ cup Chicken Stock
- ½ Lemon – juiced
- 3 tbsp Cilantro
- 1 Green Onion – sliced into rings
In a Dutch oven cook sausage and remove. Then cook chicken and remove. Sautee onion and garlic 4-5 minutes. Add bell peppers and cook another 4-5 minutes. Add rice and cook (stirring) 2-3 minutes. Add tomatoes, saffron/brandy mixture, chicken stock, chicken, sausage and bring to a boil. Simmer on low 15 minutes. Stir in shrimp and bake at 350 degrees for 15-20 minutes. Remove from oven and add lemon juice, green onion, and cilantro.
Many recipes call for mussles, clams or squid, which you can certainly add easily.
