Paella and Sangria

RhumAndJerk

Sunday was one of those days that seemed to call for something different. This was preceded by watching some cooking shows on Saturday. At one point, someone made Sangria. I thought that sounded good for a complete change so I went out and purchased a nice bottle of Spanish Roja for about $11. I figured that if I was going to spend the time to make the drink, it was going to make it right.[p]So, Sunday Morning, as I was making the Sangria I started to think about what to server with it. Then it dawned on me that Paella was the appropriate dish so I started to collect the ingredients. The Spanish Chorizo was the hardest to find and I did not, but I did find a Portuguese Lingucia instead. I also used the short grained Valencia Rice. Since most of family is not fond of seafood, I stuck with chicken and pork. Thankfully, I was able to cook some shrimp in the dish.[p]The next problem was not having a Paella pan. Since I knew that I was going to egg it, I figured that the cast iron Dutch oven would work best. I stated everything on the stove inside and got it to the point where the entire dish was assembled. I then transferred the Dutch oven to my medium BGE on placed it on an upturned platesetter with four kiln posts to keep airflow around the Dutch oven. The reason that I did this is that I did not want to stir the dish once I assembled it and I did not want the bottom layer of rice to burn as it cooked. I baked the Paella around 350 to 375 for about 40 minutes. It was a little longer than I had planned mostly because the first ten minutes or so the egg was still coming up to temperature.[p]When I brought everything to the table at dinner time, the flavors of everything had time to meld. The Sangria that sat all day and the Paella mixed about as perfectly as any food pairing could be. It is even making my mouth water just sitting here writing about it now.[p]Do yourself a favor and give this summer classic a try soon.
RhumAndJerk[p]

Unknown

RhumAndJerk,
that sounds great what else was in the sangria

randomegger

RhumAndJerk,[p]I've done a few paellas finished off in the egg. It makes quite an impression and need not have a lot of fancy ingredients. The saffron is the only think I really splurge for and I suspect that you could do without and spice it some other way. [p]For whatever reason, the family likes it better with old run of the mill basmati rice instead of what's recommended.[p]And I'm a big fan of Rioja.[p]RE

RhumAndJerk

BENTE,
I started with mixing some sugar with Tropicana Grovestand Orange Juice, then I added the following sliced fruit (one each), orange lemon, pear and peach. Then I added the wine, a stiff shot of Triple Sec and a stiff shot of Courvoisier. I would have used brandy, but cognac was the closest that I had.[p]When I served the drink I poured it in to a wine glass half filled with ice and poured the glass about two thirds full. Then I topped the glass off with soda water and gave a quick stir.[p]Hope this helps,
RhumAndJerk

fishlessman

RhumAndJerk,
our family sangria maker (sister inlaw) has been making pitchers of pomegranet martinis lately, perfect for those hot sunny laid back days.

RhumAndJerk

fishlessman,
Hummmm, sounds like Fajitas are needed for that drink.
And that sounds just as good.
RhumAndJerk

Unknown

RhumAndJerk,
,am that does sound good i will try that this weekend

stike

fishlessman,
ok, man. big ol' machine shop, boats, knockin back beers by the pantload, jumbo weedburners, knives, and yet POMEGRANET MARTINIS?[p]i thought i was the one in the 'fancy' shirt. [p]hahaha

fishlessman

stike,
it all comes at a cost, give up shaving cream, razors, shampoo, underwear, socks, nights out, and those fancy shirts of yours, didnt you used to be a yankee when you was young, you been cityfied. NEVER PASS ON FREE POMEGRANET MARTINIS. i think they are 2 parts lemon vodka,1 part cointreau, 3 parts pomegranet in the beginning, then you start watering the juice down with vodka when you're running outa juice, and then change to grand manier when the bottle of cointreau is gone.