Recommendations · Wine and food

Paella with chicken and prawns with Condesa de Leganza Rosado Selección de Familia

Paella with chicken thighs, prawns, bell pepper and saffron, from one wide pan. A dish with both meat and shellfish calls for a wine that sits between white and red, and that is exactly what rosé is.

Back to the recommendations

Bottle of Condesa de Leganza Rosado Selección de Familia, wine

From the shelf

The bottle

Condesa de Leganza Rosado Selección de Familia comes from Spain and is made from tempranillo. The wine is 12 percent by volume and the bottle holds 75 centilitres. The colour is pale pink, the nose billowing with raspberry and cherry, and the taste is dry and distinctly fruity.

Condesa de Leganza Rosado Selección de Familia

The combination

Why this works together

Paella puts meat and shellfish on the same plate, and that makes choosing difficult: a red wine with tannin gets stuck on the prawns, a light white wine disappears next to the chicken and the chorizo-like seasoning. A dry rosé of tempranillo has the red fruit that goes with the meat and at the same time the acidity and lightness of a white wine, without tannin that gets tangled up with shellfish. The acidity clears the olive oil from the rice, and the raspberry tone finds the sweet side of the stewed pepper.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour
  • Type main course

What you need

  • 400 grams paella rice
  • 6 boneless chicken thighs
  • 300 grams raw prawns
  • 1 red pepper
  • 1 onion
  • 4 cloves of garlic
  • 200 grams frozen peas
  • 1 litre chicken stock
  • 1 sachet of saffron threads
  • 2 teaspoons smoked paprika
  • 200 grams canned diced tomatoes
  • 5 tablespoons olive oil
  • 1 lemon
  • salt and freshly ground black pepper

How to make it

  1. Cut the chicken thighs into coarse pieces and sprinkle them with salt and pepper. Cut the bell pepper into strips, the onion finely and the garlic into slices.
  2. Heat the olive oil in a wide, shallow pan and brown the chicken all over in six minutes. Lift it out.
  3. Sweat the onion and the bell pepper in the same fat for eight minutes until soft. Add the garlic, then the paprika powder and the diced tomatoes, and let that reduce for five minutes to a thick base.
  4. Heat the stock separately and dissolve the saffron in it.
  5. Stir the rice through the vegetables until every grain glistens and put the chicken back. Spread everything evenly over the pan.
  6. Pour in the hot stock, give the pan one shake to level it and don't stir afterwards. Stirring makes the rice sticky; paella should stay grainy.
  7. Let everything simmer for fifteen minutes over medium heat. Then spread the peas and the prawns over the rice and press them in lightly.
  8. Cook for another five minutes, turn off the heat, lay a tea towel over the pan and let the paella rest for five minutes. Serve with lemon wedges.

In the glass

Serving

Pour the rosé at 8 to 10 degrees into a white wine glass. Rosé is meant to be drunk young and cool: letting it breathe or decanting adds nothing. Keep the bottle in a cooler during the meal.

All about Condesa de Leganza Rosado Selección de FamiliaBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18