A pale and interesting dry rose wine made from Viura and Tempranillo. Aromas of red summer fruits and a palate reminiscent of summer pudding drizzled with cream.
Pairs well with:
Sushi, paella, salad with walnuts and cheese and piquillo pepper. Can also be enjoyed on its own.
Recipes:
Serves 4
INGREDIENTS
2 onions – finely chopped
5 cloves garlic – crushed
1 red pepper – finely chopped
3-4 teaspoons smoked paprika
300g Bomba paella rice
1 litre fish, chicken or vegetable stock
Pinch of saffron
8 – 10 scallops
300g raw prawns
1 handful chopped flat leaf parsley
1 lemon to serve
Salt & pepper
METHOD
Start by sautéing the onion in olive oil until soft. Now add the garlic and pepper. Season and cook until soft and sweet. Stir through the smoked paprika followed by the rice. Make sure you coat the rice in the flavour. Pour in most of the stock, stir and bring to a simmer. Season generously and cook in a low heat for 10 minutes stirring occasionally to prevent the rice from sticking. Add extra stock if it looks too dry. Add the seafood and parsley cover with a lid and cook for 5 minutes. Serve with extra parsley and lemon wedges.