A Spanish Seafood Feast
This special recipe has been in our family for ages and comes to us directly from Spain. You can find Sazon Goya con Azafran in most supermarkets in the ethnic area. It’s basically a dry seasoning containing garlic powder, cumin, saffron and other spices. You can combine the individual spices and make something similar but there is just something about this particular spice mix that is incredibly unique. My mom uses it in most of her New Orleans-style recipes as well.
I am publishing my mom’s version of Paella, but I often substitute more chicken for the pork. And for an extra short cut, use leftover rotisserie chicken. My husband also enjoys a spicier smoky version that you can make by substituting bacon for the ham, smoked paprika for regular paprika and add a few teaspoons of Sriracha sauce.
Suggested Wine Pairings
This slightly spicy, briny and smoky Paella pairs beautifully with a variety of Spanish wines. If you prefer white wines, look for a crisp one with vibrant minerality to match with the briny shellfish, like a Spanish Albariño or Verdejo. Other acidic whites, like Sauvignon Blanc and Pinot Grigio, would also accent the spices and brine in this dish. For red wine lovers, look for a firm and smoky red from the Rioja or Castilla y León regions of Spain. A Syrah would also match well with the smoky spice in the dish.