BEST COOKING RECIPES

Today's busy schedules can make throwing even the smallest dinner gathering seem like an overwhelming task. Why go through all of the hassle?

David Mirassou
a sixth-generation 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 conversation. To complement the 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 heritage
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

1/2 pound linguica
Italian or Polish sausage
sliced 1/4-inch-thick on the diagonal

2 tablespoons extra virgin olive oil

1 medium onion
peeled and chopped

2 large cloves garlic
minced

11/2 cups long-grain white rice

3 cups chicken stock

1 cup Mirassou Monterey County Riesling

1/4 teaspoon saffron (or 1/4 teaspoon ground turmeric and 1/8 teaspoon paprika)

2 ripe tomatoes
seeded and diced

1 package (9 oz.) frozen artichoke hearts
thawed and cut in half

1 small red bell pepper
seeded and diced

8 mussels

8 hard-shell clams

16 medium prawns
peeled and deveined

1/2 cup fresh or frozen peas

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; saut้ 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 simmer over low heat
loosely covered
for 15 minutes. Remove lid and season to 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 heat
loosely covered
for 10 minutes or until the mussels and clams have opened and the prawns are pink. Stir in peas and cook for 1 minute.

Note: Discard mussels and clams that do not open.

Serving recommendations: Paella is excellent for entertaining
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.

A single-dish feast
such as paella
can be an excellent idea for people who don't have much time for entertaining.