If you like Paella, you will love Fideua (pronounced: fid-ay-wa). This dish from Valencia is like the little sister to Paella but prepared with Fideus (a small thin Spanish pasta) instead of rice. I decided to pair this recipe with a 2009 Brut Nature Cava, Vendrell Olivella by Mas Goma. The Cava has a nice lingering acidity and a sturdy structure that pairs well with this rustic Spanish dish. I made a vegan version (because, why not?) with roasted vegetables, but if you prefer to add seafood or meat, knock yourself out! Oh, and it is often prepared in a special earthenware dish called a Cazuela, but I didn’t have one, so I used a paella pan.
ReadThis recipe grew out of another recipe that my mother-in-law used to make for my husband when he was a child. The original recipe was with emmentaler cheese and chopped ham. I decided to swap out the emmentaler for Goat Cheese because its freshness pairs better with Sauvignon Blanc.
ReadI love Gyoza! I love their versatility. You can serve them as an elegant appetizer, side dish, and if you put enough on a plate you have a meal. Traditional Gyoza are usually made with pork but I made a vegan version accidentally unpurpose. I was envisioning an elegant cocktail party while writing this recipe, with Air playing in the background, and some good friends. This fuller bodied Cava’s creaminess and perfect balance between fruit and acidity pairs so well with the lovely Gyoza…..
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