Are you all set for Thanksgiving? If not, I’ve got you covered! I have a couple of Thanksgiving Wine Pairings with Cava to make your taste buds dance joyfully.
Get ready to add some Mediterranean flair to your holiday feast!
- Bohigas Gran Reserva Extra Brut + Seafood Paella
- Codorníu Ars Collecta Gran Reserva Rosé + Oven Baked Salmon with Cranberry Chutney
Bohigas Gran Reserva Cava D.O. Extra Brut + Seafood Paella
In preparing the classic Spanish dish, Paella, saffron is traditionally used to lend a unique flavor and a bright yellow color to the dish. However, for a shortcut that doesn’t compromise on taste, Yellow Spanish Rice can be used instead. When it comes to pairing Paella with a refreshing drink, Bohigas Gran Reserva Cava D.O. Extra Brut is a perfect match, especially when the dish features seafood as its main ingredient.
Seafood Paella Recipe
Serving size: 4
Cook time: 1 hour
- 1 lb of shrimp, peeled and deveined
- 1 lb of mussels, cleaned and debearded
- 1 lb of clams, cleaned and debearded
- 1 lb of squid, cleaned and sliced into rings
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 cups of GOYA® Yellow Spanish Rice
- 4 cups of seafood broth
- 1/2 cup of white wine
- Salt and pepper to taste
- Olive oil
1. In a large paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.
2. Add the diced red and green bell peppers and minced garlic. Sauté for another 3-4 minutes until the vegetables become soft.
3. Add the squid to the pan and sauté for 1-2 minutes until it becomes opaque.
4. Add the rice to the pan and stir well, coating it with the vegetable mixture.
5. Pour the white wine into the pan and stir well. Let it cook for 2-3 minutes until most of the liquid has evaporated.
6. Add the seafood broth to the pan, along with salt and pepper. Stir well and bring to a boil.
7. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the rice is cooked through and most of the liquid has been absorbed.
8. Add the shrimp, mussels, and clams to the pan, nestling them into the rice mixture.
9. Cover the pan with a lid and let it cook for an additional 5-7 minutes until the shrimp are pink and the mussels and clams have opened.
10. Remove the pan from the heat and let it sit for 5-10 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.
Enjoy your delicious seafood paella with Cava D.O.
Codorníu Ars Collecta Gran Reserva Rosé + Oven Baked Salmon with Cranberry Chutney
Move over turkey! We are switching things up this Thanksgiving and celebrating with our all-time favorite protein – salmon. Impress your loved ones with a holiday-inspired fish recipe featuring salmon baked in foil with smoked cranberry chutney. With only a dozen ingredients, this Thanksgiving-ready meal is quick and easy to prepare in less than an hour. Be sure to adjust the recipe up or down based on the number of people you are serving, and consider pairing it with other Thanksgiving classics, such as sweet potato casserole or homemade pie. Moreover, if paired with Codorníu Ars Collecta Gran Reserva Rosé, the refreshing profile and bubbles cut over the healthy fats of the salmon and will refresh your palate after each flavor bite.
Salmon Baked in Foil with Smoked Cranberry Chutney
Serving size: 4
Cook time: Less than an hour
- 4 fillets of salmon
- 4 tablespoons of olive oil
- 6 cloves of garlic
- 1 teaspoon of salt
- ¼ teaspoon of pepper
- Thinly sliced lemon wedges
- 2 teaspoons olive oil
- 2 tablespoons minced shallots
- 1 orange
- 2 cups fresh cranberries
- ½ cup water
- 2 tablespoons sugar
- 1 tablespoon white wine vinegar
Preheat oven to 375 degrees. Prepare four large pieces of foil by coating them with baking spray. Add thinly sliced lemon wedges and a pinch of salt to each piece. Place a piece of salmon on top of each foil.
Add olive oil, salt, and pepper evenly over the salmon. Rub garlic on filets and distribute throughout foil.
Fold the foil over the salmon, leaving space for air circulation.
Bake the salmon for 15-20 minutes and ensure it’s cooked through the thickest part.
While the salmon bakes, heat olive oil in a saucepan over medium heat. Sauté shallots and orange zest. Add orange juice and the remaining cranberry chutney ingredients.
Increase heat to high, and stir until cranberries pop, creating a sauce. The total cooking time for sauce generally takes about 10-15 minutes. Remove from heat and set aside.
Remove the salmon from the oven and set the oven to broil. Place the salmon back in the oven for a few minutes until the top is crispy and golden.
Place a generous amount of cranberry chutney over the salmon fillet and return to the oven for a few more minutes.
Serve immediately and enjoy!
And if you are into Thanksgiving Dinner and Wine Pairings that honor the traditional dishes, I recommend you to try Agustí Torello Mata Cava Kripta Gran Reserva Brut Nature 2014 paired with the Herb Butter Roast Turkey with orange juice. The Brut Nature Cava has toasty notes that will add depth to the fats and herbs of the Roast Turkey.
Cava has a refreshing flavor profile with persistent and elegant bubbles, creating a lively and playful sensation on the palate that can carry over appetizers into the main dish at half the fraction of the price of other Sparkling Wines.