mala T Impress An Entire Dinner Party With One Easy Dish (NAPSA)—Today’s busy sched- ules can make throwing even the smallest dinner gathering seem like an overwhelming task. Why go throughall of the hassle? David Mirassou, a sixth-gener- e ation family member of America’s oldest winemaking family, says entertaining is well worth the effort because there is nothing better than enjoying an evening of great food and wine with friends and family. Mirassou’s secret is to focus on making one fabulous feast, such as a popular crowd-pleasing paella that not only feeds everyone, but also creates a festive atmosphere that encourages jovial conversa- tion. To complementthe paella, simply purchase a variety of olives and nuts to serve as appetizers, along with a fruit-forward wine, and guests will leave satisfied. Mirassou has adapted his family’s classic paella recipe to be even more fitting of his California her- itage, complete with fresh seafood, artichoke hearts and Mirassou’s new Monterey County Riesling. Mirassou Monterey Paella Prep time: 30 minutes Cook time: 45 to 50 minutes % poundlinguica, Italian or Polish sausage,sliced %inch-thick on the diagonal 2 tablespoonsextra virgin olive oil 1 medium onion, peeled and chopped 2 large cloves garlic, minced 1% cups long-grain white rice 3 cups chicken stock 1 cup Mirassou Monterey County Riesling A single-dish feast, such as paella, can be an excellent idea for people who don’t have much time for entertaining. Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat, stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; saut for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmerover low heat, loosely covered, for 15 minutes. Remove lid and seasonto taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low ’” teaspoon saffron (or % teaspoon ground turmeric and % teaspoon paprika) heat, loosely covered, for 10 artichoke hearts, thawed clams that do not open. Serving recommendations: 2 ripe tomatoes, seeded and diced 1 package (9 oz.) frozen and cutin half 1 small red bell pepper, 8 8 16 % seeded and diced mussels hard-shell clams medium prawns,peeled and deveined cup fresh or frozen peas minutes or until the mussels and clams have openedand the prawnsare pink. Stir in peas and cook for 1 minute. Note: Discard mussels and Paella is excellent for entertain- ing, and is best served family style right from the skillet. Garnish with chopped cilantro or parsley and lemon wedges, and pair with the same wine used in cooking the paella. Serves 8.
