Summertime means grilling for many of us, and one of our favorite grilled meals is paella. We’ve adapted the recipe below to make it an easy meal to create even while entertaining guests.
The recipe is from the New York Times Magazine and first appeared about 8 years ago. We’ve been using it ever since and have adapted it depending on our mood and whatever has looked good at the market.
As for wines, we turned to Fiona Beckett at MatchingFoodandWine.com for her recommendations on good pairings for paella. Obviously, paella comes in many different shapes and sizes, so you’ll want to adjust accordingly, but we’re definitely in agreement that medium-bodied reds – tempranillo and garnacha, in particular – are great accompiments, particularly if you aren’t afraid to chill ’em a bit. Other reds work well, too, though you’ll want to steer clear of high-alcohol wines.
And of course, we can’t ignore rosés. As tired of hearing about them as you might be, there are many that are a great fit for a dish like paella.