|300 g||paella rice|
|1||red bell pepper|
|1||yellow bell pepper|
|1 l||fish stock|
|200 ml||white wine|
|oil for frying|
|basil for serving|
Álvarez y Díez Sauvignon Blanc 'Gorrión', 2016
The wonderful appealing bouquet of a Sauvignon Blanc with citrus notes, tropical fruits, gooseberry and white flowers is complemented by the melange of juicy freshness, fine fruit and minerality. The perfect companion to flavorful paella!
Peel and finely dice onion and garlic. Cut bell pepper into bite-sized pieces. Prepare shrimp and squid.
Heat some oil in a large heavy-bottomed pan. Add shrimp and squid and fry for approx. 5 min. Afterwards, take them out and set side.
Again, heat oil in the same pan. Add onions and garlic and sauté for approx. 2 min. Then, add rice and bell pepper and continue to sauté for approx. 2 min.
Deglaze with fish stock and white wine. Add saffron, stir well, then bring to boil.
Turn down heat to medium-low and keep simmering until almost all liquid is absorbed. Add mussels, cover with lid, and simmer for approx. 5 min. Afterwards, add prawns and squid and keep simmering uncovered for approx. 5 more min., or until liquid is completely absorbed. Stir in peas.