Quick Seafood Paella to pair with Albariño or Tempranillo

A traditional Spanish dish, paella is a versatile, one-stop meal that can be as complex or as simple as you’d like it to be! Filled with any variety of seafood, meat or vegetables you desire, the seafood-based recipe below is easy to customize and simple to prepare. Meat lovers can easily substitute the lobster water for chicken broth. Paella’s delicious blend of savory ingredients comes together with a lovely touch of saffron, pairing perfectly with either of Harney Lane’s exceptional Spanish varietal wines. Our beloved Albariño and Tempranillo are a match made in heaven! Ingredients: 3 tbsp. olive oil Water 1 large yellow onion, chopped 2 cups Spanish or arborio rice, soaked in water for ... Read More...

A traditional Spanish dish, paella is a versatile, one-stop meal that can be as complex or as simple as you’d like it to be! Filled with any variety of seafood, meat or vegetables you desire, the seafood-based recipe below is easy to customize and simple to prepare. Meat lovers can easily substitute the lobster water for chicken broth. Paella’s delicious blend of savory ingredients comes together with a lovely touch of saffron, pairing perfectly with either of Harney Lane’s exceptional Spanish varietal wines. Our beloved Albariño and Tempranillo are a match made in heaven!paella

Ingredients:

  • 3 tbsp. olive oil
  • Water
  • 1 large yellow onion, chopped
  • 2 cups Spanish or arborio rice, soaked in water for 15 minutes then drained
  • 6 garlic cloves, chopped
  • 2 large pinches of saffron threads soaked in ½ cup water
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • ½ tsp. red pepper flakes
  • Salt, to taste
  • 2 large tomatoes, finely chopped
  • 6 oz. French green beans
  • 1 lb. prawns, large shrimp or your choice of seafood, peeled and deveined (mussels, clams and other shellfish can also be used)
  • 4 small lobster tails
  • ¼ cup chopped fresh parsley

Directions:

In a large pot, boil 3 cups of water. Add the lobster tails and let boil briefly, 1-2 minutes, until pink. Turn off heat. Remove the lobster tails. Do not discard the lobster cooking water. When lobster has cooled, remove the shell and cut meat into large chunks.

In a large, deep pan, warm the olive oil over medium-high heat. Add the chopped onion. Sauté onion for 2 minutes, then add rice and cook for 3 additional minutes, stirring regularly. Add the chopped garlic and the lobster cooking water. Stir in the saffron along with its soaking liquid, paprika, cayenne pepper, pepper flakes, and salt. Stir in the chopped tomatoes and green beans. Bring it all to a boil and let the liquid reduce slightly, then cover and cook on low heat for 20 minutes.

Uncover and spread the shrimp or shellfish over the rice, gently pushing it into the rice. Add a small amount water if rice seems dry, in order to steam. At this point, you can taste the rice and add more salt to taste, if needed. Cover and cook another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.

Serve paella hot, alongside Harney Lane’s Tempranillo or Albariño. A relaxing patio and Spanish tapas are optional, but strongly recommended!

We have only a few cases of 2014 Albariño left- it has aged beautifully in the bottle and is simply delicious right now. Order yours today!

2012 Zinfandel- an all time favorite

Our 2012 Zinfandel has been a huge hit with our guests since its release in February of  2015, so much so that we recently re-released it to our Wine Club! Fans love the classic ‘jam and baking spice aromas’ that winemaker Chad Joseph describes in this crowd-pleasing, quintessential Zinfandel. Its lush mouthfeel and smooth structure have only enhanced with time in the bottle. Tori Nunez, our Assistant Wine Club Manager, has loved this wine since day one! “It’s my favorite because of how easy drinking it is! It is always consistent and is my favorite go-to wine for relaxation!” Although Tori enjoys the 2012 Zinfandel best by itself, she will happily pair it with ... Read More...

zin up close

Our 2012 Zinfandel has been a huge hit with our guests since its release in February of  2015, so much so that we recently re-released it to our Wine Club! Fans love the classic ‘jam and baking spice aromas’ that winemaker Chad Joseph describes in this crowd-pleasing, quintessential Zinfandel. Its lush mouthfeel and smooth structure have only enhanced with time in the bottle. Tori Nunez, our Assistant Wine Club Manager, has loved this wine since day one!

“It’s my favorite because of how easy drinking it is! It is always consistent and is my favorite go-to wine for relaxation!”

tori zin

Although Tori enjoys the 2012 Zinfandel best by itself, she will happily pair it with BBQ chicken prepped in the crockpot and piled on a fresh bun. Other favorite pairings include Zinfandel and sticky BBQ beef ribs or with honey mustard chicken on a bed of greens. This ultra-approachable Zin can hold up to a variety of foods or, in Tori’s case, with no food at all. Check out our Harney Lane’s Pinterest board ‘Zinfandel Friendly Foods’ for more delicious pairing ideas!

pulled chicken or pork with ZinfandelIn addition to her incredible Zin drinking skills, Tori has been an important part of the Harney Lane family for many years now. Starting part-time as a weekend helper and expert wine pourer, Tori has excelled in her role, becoming our first Assistant Wine Club Manager as a full-time employee. Her passion for customers is evident in her daily interactions and the relationships that she forms with our guests. It’s safe to say that Tori’s personality and sense of humor are unparalleled.

“Harney Lane truly means it when we say that you are ‘part of the family!’” Next time you stop in, visit Tori and enjoy chatting over some 2012 Zinfandel.

Wine Club Members- don’t forget through the end of March, you can receive an additional 10% off of this award winning, delicious wine! Email Tori today to grab your bottles of her favorite!

Delectable Dishes Served with our Wines

At Harney Lane, we think food is an important part of the Wine:30 experience – there are few things better than a beautiful wine and food pairing! Luckily, we have got you covered with a selection of our featured wines and their culinary counterparts. Simply click below to download a complimentary recipe card or swing by the winery to pick one up in person, along with your favorite bottle of Harney Lane wine! These unique recipes make a great addition to your holiday wine gifts, and are just as fun to try at home.   2012 Zinfandel – Pair with Brie, Persimmon and Prosciutto Grilled Cheese   2013 Lizzy James Old Vine Zinfandel – Pair ... Read More...

At Harney Lane, we think food is an important part of the Wine:30 experience – there are few things better than a beautiful wine and food pairing! Luckily, we have got you covered with a selection of our featured wines and their culinary counterparts.

Simply click below to download a complimentary recipe card or swing by the winery to pick one up in person, along with your favorite bottle of Harney Lane wine! These unique recipes make a great addition to your holiday wine gifts, and are just as fun to try at home.beef

 

2012 Zinfandel – Pair with Brie, Persimmon and Prosciutto Grilled Cheese

 

2013 Lizzy James Old Vine Zinfandel – Pair with Guinness & Cocoa Beef Stew

 

2014 Chardonnay – Pair with Fall Wild Mushroom Risotto with Fresh Shaved Parmesan

Tell us what you think! Cheers!

Petite Sirah and Lamb Chop Loins Oh My!

From Brindy’s Kitchen…. Rain or shine, you can always find me preparing and grilling my favorite meats well into Fall and Winter! On the top of my list is Lamb. Shanks, chops or roasted whole, I can never get enough of the rich flavor Lamb provides…if you’re feeling adventurous, try this delicious recipe and pair it with our Harney Lane Petite Sirah for a memorable winter meal! Grilled Rosemary Lamb Chop Loins with Cranberry and Peppered Apple Relish 1/3 cup olive oil 1/3 cup fresh rosemary leaves, finely chopped 12 Lamb loin chops 4 tablespoons sea salt 4 tablespoons fresh ground black pepper Cranberry and peppered apple relish ¾ cup dried cranberries ¾ cup apple juice, heated 3 granny smith apples, ... Read More...

From Brindy’s Kitchen….

Rain or shine, you can always find me preparing and grilling my favorite meats well into Fall and Winter! On the top of my list is Lamb. Shanks, chops or roasted whole, I can never get enough of the rich flavor Lamb provides…if you’re feeling adventurous, try this delicious recipe and pair it with our Harney Lane Petite Sirah for a memorable winter meal!
Grilled Rosemary Lamb Chop Loins with Cranberry and Peppered Apple Relish
1/3 cup olive oil
1/3 cup fresh rosemary leaves, finely chopped
12 Lamb loin chopslambchop
4 tablespoons sea salt
4 tablespoons fresh ground black pepper
Cranberry and peppered apple relish
¾ cup dried cranberries
¾ cup apple juice, heated
3 granny smith apples, medium chopped
¾ cup fresh or frozen cranberries
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon coarse ground black pepper
1 tablespoon brown sugar
½ teaspoon salt
Method ~ Combine olive oil and rosemary. Dip chops in the mixture and make sure they are well coated. Cover and refrigerate for one hour.
For relish, combine all ingredients. Relish can also be made a day ahead to allow flavors to blend.
Grill chops to desired degree of cooked.
Roasted Brussels Sprout Salad with fresh Orange, Pomegranate, Ginger & Shallots
I’ve recently discovered what has become a favored side dish in my house…..roasting Brussels sprouts and adding winter fruits like orange and pomegranate can make anybody love this seasonal vegetable!
2 Tablespoons unsalted butter
¼ cup olive oil
1 lb Brussels sprouts, halved along the stem
1 teaspoon kosher salt
¼ cup sherry vinegar
1 cup chopped shallots (about 4-6 shallots)
1 ½ teaspoons whole grain mustard
¼ bunch fresh thyme leaves removed and chopped
1 ½ teaspoons honey
*additional ¼ cup extra virgin olive oil
1 cup canned garbanzo beans, rinsed and drained
1 orange, zested and flesh cut into small pieces
1 pomegranate, seeds removed and set aside
½ red onion sliced very thin
½ teaspoon freshly ground black pepper
3 oz. feta
Method ~ pre heat the oven to 350 degrees. Toss the Brussels sprouts in olive oil and roast in preheated oven in a cast iron pan. Cook until Brussels sprouts have browned, or for about 20 minutes. Transfer sprouts to a large bowl and season with salt and pepper. In another bowl, mix salt, vinegar, shallots, mustard, thyme, honey, and olive oil. Pour mixture into the same sauté pan used to roast Brussels sprouts and bring to a simmer. Add garbanzo beans and simmer for an additional 2 minutes then remove from heat. Add orange zest & cut orange pieces, pomegranate seeds and pepper to the sprouts. Pour the warm sherry mixture over the Brussels sprouts and transfer to a serving bowl and top with feta.

Cheers!

Summer Grilling….from Brindy’s Kitchen

Brindy, Harney Lane’s Wine Club Manager The wonderful weather we have been having this year has inspired me to get outdoors and enjoy evenings around the BBQ with wonderful wine, friends and new seasonal tried and true recipes! The Pepper n’ Spice Chicken is a perfect dish for your  Summer get together. Easy, great served warm or cool and sure to please a crowd! The hint of spice pairs wonderfully with our crisp, fruit-forward 2013 Albarino while also standing up to the more rich and structured 2010 Tempranillo.   Pepper ‘n’ Spice Chicken 4-5 quarter cut chicken thighs (you can also use your refrigerated leftover grilled chicken pieces) 2 T toasted sesame oil Fragrant Asian rub 4 ... Read More...
Brindy close up

Brindy, Harney Lane’s Wine Club Manager

The wonderful weather we have been having this year has inspired me to get outdoors and enjoy evenings around the BBQ with wonderful wine, friends and new seasonal tried and true recipes! The Pepper n’ Spice Chicken is a perfect dish for your  Summer get together. Easy, great served warm or cool and sure to please a crowd! The hint of spice pairs wonderfully with our crisp, fruit-forward 2013 Albarino while also standing up to the more rich and structured 2010 Tempranillo.

 

Pepper ‘n’ Spice Chicken

4-5 quarter cut chicken thighs (you can also use your refrigerated leftover grilled chicken pieces)

2 T toasted sesame oil

Fragrant Asian rub

4 whole star anise

1 t Szechuan peppercorns

1 t fennel seeds

1 cinnamon stick, broken

6 cloves

2 garlic cloves finely chopped (I like to add one or two more)

Grated zest of two unwaxed limes

1 t salt

Pepper ‘n’ spice dipping sauce

6 large red chilis, seeded and chopped

4 garlic cloves, chopped

1 t peeled and grated fresh ginger

1 t sea salt

½ c rice wine vinegar (more if needed)

½ c sugar

Fragrant Asian rub…Toast the whole spices in a dry skillet over low to medium heat for 1-2 minutes or until golden. A good indicator is when they become very aromatic. Remove from the pan, set aside and let cool. Transfer to small food processor or spice grinder and crush into a coarse powder. Add the spices to another bowl and add lime zest, garlic, and salt. Mix well. Set aside to infuse.

Pepper ‘n’ Spice dipping sauce…put the chilis, garlic, ginger and salt into a food processor and blend to coarse paste. Transfer to a saucepan, add vinegar and sugar, bring to a boil and simmer gently partially covered for 5 minutes or until the mixture becomes a thin syrup. I like to add a bit more vinegar. Remove from heat and let cool.

Prepare the chicken…Place chicken into a dish and add the rub and sesame oil working into the chicken pieces. Marinate in the refrigerator for 2 hours but return to room temperature before grilling.

Preheat your grill and cook chicken over medium hot coals for 15-20 minutes turning after 10 minutes. If using leftover pieces of cold pre-grilled chicken, you can warm on BBQ without drying out for half the grill time. Squeeze with a bit of lime juice if desired and serve with Pepper ‘n’ Spice dipping sauce.

This recipe serves roughly 4.

Chocolate Cake Day

So…according to daysoftheyear.com, yesterday was a very important day that some of us forgot to celebrate…Chocolate Cake Day! I’ll be sure to put that one down on the calendar for 2015! That said, I am always looking for a reason to celebrate, even if it is a day late… I give you our decadent recipe for Gluttonous Chocolate Marzipan Cake. Go forth, create, pop a bottle of Harney Lane Old Vine Zin or Port and enjoy. Valentine’s Day is just around the corner. We’re giving you plenty of time to prepare. Cheers!

So…according to daysoftheyear.com, yesterday was a very important day that some of us forgot to celebrate…Chocolate Cake Day! I’ll be sure to put that one down on the calendar for 2015!

chocolate cakeThat said, I am always looking for a reason to celebrate, even if it is a day late… I give you our decadent recipe for Gluttonous Chocolate Marzipan Cake. Go forth, create, pop a bottle of Harney Lane Old Vine Zin or Port and enjoy.

Valentine’s Day is just around the corner. We’re giving you plenty of time to prepare. Cheers!Gluttonous Chocolate Cake

Heirloom Tomatoes

Late summer is such a fabulous time here in Lodi…The weather is perfect for enjoying a picnic outdoors, entertaining on the patio, eating ‘al fresco’…it is peak season for heirloom fruits and vegetables and the ideal time for a Wine:30! Heirloom tomatoes are one of our favorite late summertime treats…there are a ton of recipes that we love to make this time of year utilizing this tasty fruit. Heirloom Tomato Panzanella Salad, Summer Heirloom Tomato & Basil Bruschetta and Almond Roasted Heirloom Tomatoes. Download our recipe cards and whip up a delicious treat to savor summer a little longer…entertaining on the patio, eating ‘al fresco’…it is peak season for heirloom fruits and ... Read More...

Late summer is such a fabulous time here in Lodi…The weather is perfect for enjoying a picnic outdoors, entertaining on the patio, eating ‘al fresco’…it is peak season for heirloom fruits and vegetables and the ideal time for a Wine:30!

Heirloom tomatoes are one of our favorite late summertime treats…there are a ton of recipes that we love to make this time of year utilizing this tasty fruit. Heirloom Tomato Panzanella Salad, Summer Heirloom Tomato & Basil Bruschetta and Almond Roasted Heirloom Tomatoes. Download our recipe cards and whip up a delicious treat to savor summer a little longer…entertaining on the patio, eating ‘al fresco’…it is peak season for heirloom fruits and vegetables and the ideal time for a Wine:30!

And, of course, when planning your menu, our 2012 Albarino and 2012 Dry Rose pair perfectly and naturally seem to be go-to wines during the warmer months. Salute!

Heirloom Tomato Panzanella Salad Recipe Card

Summer Heirloom Tomato & Basil Bruschetta Recipe Card

Almond Roasted Heirloom Tomatoes Recipe Card