Celebrate National White Wine Day with Seafood Paella and Sterling Chardonnay

August 4th is National White Wine Day — and there's no better way to mark the occasion than with a dish that was practically designed for a great glass of white.

This Seafood Paella brings together saffron, shrimp, mussels, and clams in one spectacular pan. Paired with the Sterling Vineyards Napa Valley Chardonnay, it's a warm-weather meal that earns its own moment.

The Pairing

Sterling's Napa Valley Chardonnay brings the balance this dish calls for. Its fruit-forward character and clean acidity complement the brininess of the seafood, while its body stands up to the richness of the saffron stock. A glass goes into the pan, a glass goes in your hand.

Seafood Paella Prep: 20 min | Cook: 35 min | Serves: 4–6

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1½ cups Spanish bomba rice or arborio rice
• ½ teaspoon smoked paprika
• ¼ teaspoon saffron threads
• ½ cup dry white wine
• 3 cups seafood stock or chicken stock
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ½ pound large shrimp, peeled and deveined
• ½ pound mussels, cleaned and debearded
• ½ pound clams, scrubbed
• ½ cup frozen peas
• 1 lemon, cut into wedges
• Fresh parsley, for garnish

Instructions

1. Warm the stock in a small saucepan and stir in the saffron threads. Let steep while you prepare the paella.
2. Heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Add the rice and smoked paprika, stirring to coat. Pour in the white wine and simmer for 1 to 2 minutes.
4. Add the warm saffron stock, salt, and pepper. Stir once, reduce heat to medium-low, and simmer uncovered for about 15 minutes without stirring.
5. Nestle the shrimp, mussels, and clams into the rice. Sprinkle peas over the top. Cover loosely with foil and cook for another 8 to 10 minutes, until the shrimp are cooked through and the shells have opened. Discard any that remain closed.
6. Remove from heat and rest for 5 minutes. Garnish with parsley and serve with lemon wedges.

Serve family-style straight from the pan with a chilled glass of Sterling Vineyards Napa Valley Chardonnay.