Showing Love Through Food
I was blessed to grow up in a home full of love. Much joy came through the wonderful food I experienced throughout my childhood. My mom was a terrific and adventurous cook and my dad was a willing guinea pig. He would eat absolutely anything except for one dish. He was haunted by memories of his mother’s oxtail soup. Granted, he lived through the depression and there may have been some mighty pitiful oxtails that went into my Grandma’s soup pot. When my mom tested out wontons, egg rolls, moussaka, and paella on the family, we gobbled it all down. Paella was saved for special occasions, and I make the same recipe that my mom exposed us to years ago.
My mom discovered this recipe back in the day when our television only had 4 stations. And NO remote control. She watched the Galloping Gourmet and The French Chef, who happened to be Julia Child. One Saturday, Julia dazzled my mother by demonstrating her paella. After the show aired, my mom promptly wrote the TV station. They then mailed her the recipe. How quaint is that? I treasure that original typed copy. You can put whatever you want in your paella as long as it has four crucial items: rice, saffron, garlic and paprika. This version features ingredients that can easily be found at most American grocery stores. Each region in Spain has their own take and the recipes often contain squid, fish, olives, chick peas and even rabbit. My mom has been gone less than a year, but I felt her love enveloping me as I cooked up this dish. The aroma of chorizo and saffron brought memories of my childhood kitchen and a smile to my face. This was the best paella I’ve ever made. I think I know why.
Wine Pairings with Gallo Family Vineyards
Paella is fabulous paired with dry white wine and I selected Gallo’s Pinot Grigio. It’s so sippable with bright citrus notes that pair perfectly with the seafood, tomatoes and lemons in my dish. I also added this to the broth to cook the rice and it provided an incredible depth of flavor. If red is more your style, try Gallo Family Vineyards’ Pinot Noir. Also a dry wine, it works well with meaty seafood and roast chicken. There are hints of cherry as well as some subtle earthy undertones. Both are terrific wines for your holiday table.
Every Cork Counts
The Gallo Family is committed to helping Meals on Wheels America improve the quality of life for the seniors they serve through their Every Cork Counts™ program. For the sixth year in a row, Gallo Family Vineyards is donating $1 for every cork submitted through their website or snail mail. All Gallo Family fans have to do is take a photo or send their corks! What an easy way to give back!
Please use this handy dandy Store Locator to find where you can purchase Gallo wines near you.
Check out Gallo’s blog entry on Giving Thanks.
Appetizers and Bread:
- Antipasto by Cindy’s Recipes and Writings
- Blue Cheese, Fig, and Caramelized Onion Palmiers by A Kitchen Hoor’s Adventures
- Crusty Artisan Style Bread by Life Tastes Good
- Grandma’s Oyster Stew by Bobbi’s Kozy Kitchen
- Turkey Croquets with Mushroom Sauce by Basic N Delicious
Salads and Sides:
- Autumn Crunch Salad by Magnolia Days
- Harvest Chopped Salad by Hezzi-D’s Books and Cooks
- Cranberry Pecan Turkey Salad by Family Foodie
- Kicked Up Oven Roasted Red Potatoes by Recipe for Perfection
- Roasted Squash and Wild Rice Salad by Ruffles and Truffles
- Rustic Herbed Stuffing with Greens by Shockingly Delicious
- Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apple and Fig Stuffing by The Wimpy Vegetarian
- Paella by That Skinny Chick Can Bake
- Slow Cooker Cranberry Balsamic Beef by Cupcakes & Kale Chips
Desserts and Sweets:
- Chocolate Gingerbread Blondies by Food Done Light
- Cinnamon Spice Coffee Cake by Cosmopolitan Cornbread
- Cranberry Orange Coffeecake With Brown Sugar Crumb by Serena Bakes Simply From Scratch
- Dark Chocolate Caramel Bark by Take a Bite Out of Boca
- Pumpkin Angel Pie by Desserts Required
- Pumpkin Chocolate Chip Bundt Cake by Alida’s Kitchen
Plus 10 Ways to Give Thanks by Sunday Supper Movement
Serves: 8-10 servings
- 1 pound fresh chorizo sausage
- ½ pound bacon, sliced into small strips
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup sliced red bell pepper
- 3 cloves garlic, minced
- 4 small bone-in chicken breasts
- 4 chicken drumsticks
- 1⁄2cup dry white wine
- 4 1⁄2 cups chicken broth
- 1⁄2 teaspoon saffron threads
- 1 teaspoon paprika
- 1⁄4 teaspoon ground coriander
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- Salt and freshly ground black pepper
- 2 cups imported arborio rice
- 1 tablespoon lemon juice
- ¼ teaspoon oregano
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 pound large shrimp, deveined and shelled
- 24 mussels
- 2-3 medium tomatoes, peeled, seeded, juiced, and large diced
- 2 cups frozen green peas, defrosted
- 2 lemons, quartered
- Parsley, minced
- Prick sausages with a fork and steam in a pan with a little water till cooked through. Cool and slice.
- Add sausages and bacon to a large saute pan with 2 tablespoons of olive oil. Cook until lightly browned; stir in onions and peppers.
- Cover and cook slowly until vegetables are tender. Add garlic and cook another minute till fragrant.
- Remove all ingredients to a heatproof bowl with a slotted spoon, then transfer fat to a paella pan.
- Dry chicken pieces in paper towels, heat fat in the paella pan, and brown chicken on all sides.
- Add the reserved vegetables and sausages, wine, chicken broth and seasonings. Add salt and pepper to taste (will vary depending on saltiness of your chicken broth). Cover and simmer for about 20 minutes (chicken won't be completely cooked at this point. If making ahead, this is where you can stop, cool and refrigerate. Bring to a boil before continuing).
- Sprinkle in the rice, mixing it down into the liquid with a spoon.
- Boil rapidly 5 to 6 minutes, uncovered. Do not stir the rice.
- While mixture is boiling, mix shrimp with the lemon juice, oregano, olive oil, salt and pepper. Set aside.
- When the rice is swollen and begins to rise to the surface, rapidly push the shrimp, tail end down, into the rice and add the mussels, hinge-side down. Cook for a few minutes, flipping shrimp as needed.
- Again, do not stir, simply push these ingredients down into the rice with a spoon.
- Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente. Sprinkle with peas and tomatoes the last 4 or 5 minutes. You may briefly cover the pan with a lid if needed to cook the seafood.
- To serve, sprinkled with minced parsley and have lemon quarters available to pass.
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