About the Dish

Per Serving
Calories 730
Total Fat 34 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1870 mg
Total Carbohydrates 66 g
Dietary Fiber 4 g
Sugar 6 g
Protein 38 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Tropical IPA

The Garand was the preferred rifle of the Echo Company as they trudged up and down Currahee Mountain. Garand serves today as the name of their IPA offering. Easy to drink with a cantaloupe finish, Garand is brewed for spicy foods. It’s perfect for this spicy paella featuring chorizo and shrimp.

Currahee Garand

Rose Blend of Garnacha - Rioja, Spain

Roses stylistically work well to create a bridge with rich seafood dishes that have heavier proteins—in this case, chorizo. They have moderate tannins, if any at all, combined with a crisp and refreshing nature that won’t magnify any of the spiciness in the dish or overwhelm any of the delicate vegetable components.

Lopez de Heredia Rosado Gran Reserva, Vina Tondonia, Rioja, Spain

METHOD

1
MISE EN PLACE • Halve, peel and chop onion. • Peel and chop garlic.
2
Place a skillet over medium-high heat. Add 1 teaspoon olive oil and chorizo. Cook, breaking chorizo up with a wooden spoon until it begins to render its fat, about 2 minutes.
3
Add onion and garlic. Cook, stirring, until onion begins to soften, 1-2 minutes.
4
Add tomato, paprika, saffron, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring. until fragrant, about 2 minutes.
5
Add rice. Cook, stirring, until rice is glassy, about 1 minute.
6
• Add 1 3/4 cups water and bouillon cube. • When liquid boils, cover skillet, and reduce heat to medium-low. Simmer until most liquid has been absorbed, about 25 minutes.
7
While rice cooks, season shrimp on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
8
Arrange shrimp on top of rice. Cover skillet. Cook until shrimp are pink, about 5 minutes.
9
While shrimp cook: • In a bowl, combine mustard and vinegar. • Slowly whisk in 1 tablespoon olive oil. • Toss in greens. Season to taste with kosher salt and pepper.
10
• Divide paella between 2 plates. • Serve with salad, and enjoy!

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