Paella + Wine Pairing
Paella is a Spanish dish made with short grain rice, saffron, veggies, and will typically have seafood and meat in the mix. Since I don't see seafood as food (a tongue twister), this is a veganized version. Thus, no cholesterol, no death to sentient beings, and ultimately no sacrifice of flavor. I strongly encourage you to try veganizing recipes you love/loved if/when you ate/eat meat. Your body, the planet, and the animals will thank you.
This Paella is brightly colored from saffron, which you can swap out for turmeric if you can't find it/don't want to spend $14 on 10 treads of it. Either way, you are sure to enjoy this dish. Bomba rice cooked with veggie stock and a splash of white wine and studded with bell peppers, peas, artichokes, and tomatoes to create this vegan Spanish (specifically Valencian) dish.
Similar to Paella with seafood in it, I like to have this dish with lemon wedges to squeeze over it when serving. Since the paella has bright and rich flavors together in one dish, I like to pair it with Prosecco. I feel no shame that I'm pairing a Spanish dish with an Italian wine. Sometimes if it just tastes good together, we'll leave it at that. This specific Prosecco I chose is one of my favorites- it reminds me of La Croix, but in wine form. It's crisp and clean with a light citrusy mineral taste and I love everything about it.
The Prosecco I paired this recipe with is La Marca (Italy). I found it at nearly every grocery store I've ever been in and recommend you try it, too. This wine is bubbly and delish. You can certainly use another Prosecco that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins
· 2 tablespoons olive oil
· ½ cup onion, diced small
· 4 cloves garlic, minced
· 1 small red bell pepper, diced small
· 1 small green bell pepper, diced small
· 2 vine ripened tomatoes, diced small
· 1 cup artichoke hearts (jarred, frozen, canned, steamed- use what you can!)
· ½ cup frozen green peas
· 1 ¼ cup short grain white rice (I used Bomba)
· 4 cups vegetable stock (I used Better Than Bouillon Vegetable Base)
· ¼ cup dry white wine (I used Sauvignon Blanc)
· 1 pinch saffron threads (or use 2 teaspoons turmeric if times are tough)
· 1 teaspoon sweet paprika
· 2 teaspoons salt
· fresh black pepper, to taste
· lemon wedges
· fresh parsley, roughly chopped (optional garnish)
· salt and fresh cracked black pepper, to taste
1. Heat 2 tablespoons olive oil in a paella pan or large skillet, over medium heat. When the oil shimmers, add in the onion, garlic, red, and green bell peppers. Cook, stirring occasionally, until onions are beginning to brown.
2. Add the diced tomatoes and cook, stirring occasionally, for 5-8 more minutes. Add in the artichokes and frozen peas and continue to cook for 6 minutes. Add in the rice, stirring frequently, until rice is becoming translucent. Add in the veggie stock, white wine, saffron, paprika, salt, and black pepper.
3. Stir the paella until well combined and cook over medium heat until the rice is cooked (about 15-20 minutes). If the heat is too high, the rice may dry up. If you notice this happening, add vegetable stock or white wine ¼ cup at a time- the paella should not be dry. Once the rice is cooked, cover the pan with foil or a lid for 5-10 minutes. Uncover the paella and top with parsley, lemon wedges, and a light drizzle of olive oil.