Paella and Cascade cliffs tempranillo

Ever since traveling in Spain a few years ago, I have enjoyed Spanish and mediterranean food.  I had a bottle of tempranillo from Cascade Cliffs (see prior Cascade Cliffs post) so it was the perfect opportunity to make paella for the first time!

Cascade Cliffs tempranillo

This was my first time making paella.  I’ve been enjoying the simplicity of Jamie Oliver’s recipes so I thought I’d give it a try.  Link to Jamie Oliver’s paella recipe.

It took 1 hour total including prep.

I’m not big on seafood in my paella so I chose to include only the shrimp, chorizo, and chicken.

The closest I could find for chorizo was a Portuguese style sausage.


I used a thin, delicate style of pancetta.


I adjusted the recipe by cutting the chicken into smaller pieces.

The rice was authentic paella rice which was a great find from Barbur Foods!

paella rice

The extra virgin olive oil is from Oregon Olive Mill/Durant Vineyard/Red Ridge Farm and is from arbequina grapes from Spain.

oregon olive mill

It was fun to watch the process from liquid to solids.

paella liquid

paella solid



The chicken seemed dryer than I would have preferred so I’ll adjust that the next time I make it!





My husband and I went to Patanegra in NW Portland.  It was our 2nd time, but equally good as last time!  (see 8.12.12 blog post)  We knew we wanted to try the paella this time so we reined ourselves in on tapas. 🙂  The Mencia red wine paired nicely with everything.

We started out with Pan con tomate which we had last time and it was equally as good.  What a delicious combination of bread, serrano ham, and tomato spread!  We then indulged in regular ole bread with olive oil while waiting for our paella.  Did I say regular ole olive oil?  Well, not really.  The olive oil was absolutely delicious with a bold flavor.  It reminded us of the “grassy” taste of the Arbequina olive oil from Oregon Olive Mill/Durant Vineyard/Red Ridge Farms which comes from olive trees from Spain.  This website is quite informative about the olive trees and oils from the various regions of Spain.

The paella was even more spectacular than we were imagining.  Neither of us are heavy seafood eaters and not big fans of the traditional seafood paella-even though we’ve had some delicious ones in Spain.  So, we opted for an interesting sounding option called Paella Carnicera.  It included chorizo and serrano ham along with a sausage called morcilla.  It’s quite a dark sausage with amazing flavor.  It reminds me of a Spanish version of the most flavorful Italian sausage.

Finally, for dessert we had the Crema Catalana.  It had amazing flavor!  It was a type of creme brulee, however, it was a bit lighter and smoother and had notes of vanilla and orange.  We will definitely be back again for more!



No visit to downtown Seattle is complete without visiting Andaluca for tapas or dinner.  The last time I had indulged in Andaluca was 2 years ago.   I was really looking forward to their trio of gazpacho and other Spanish-inspired tapas, but their menu had dramatically changed!  So, we started out with a couple of tapas.

Salumi plate-An assortment of sausage, bread, and olives is always a nice way to start.  It was missing some cheese.  A few slices of Iberico ham would’ve been a nice addition as well.

Salumi plate

Papas frites-This dish had a nice kick to it with potatoes, egg, and mushrooms.

Papas frites

I forgot to take a photo of our Paella, but I was pleasantly surprised that it was a much smaller portion for 2 people to split than typically occurs with Paella.  The hazelnut gelato was a perfect dessert.