Natasha Williams on the beach
Stellenbosch born-and-bred Two Oceans winemaker Natasha Williams was taught a love of flavour by her mother, Mary.
She's planning to return the favour this Mother's Day by making her a delicious seafood paella. "As I'll be using fresh coriander and chilli, and a bit of saffron, I need to pair the dish with a wine that has enough presence not to be overwhelmed by these ingredients, so I'm going for the Two Oceans Cabernet Sauvignon/Merlot blend. Its juicy berry characters and smooth, soft texture should work a treat and I really want to spoil her."
Natasha also serves the wine when she makes her mother's famous chicken samoosas and breyanis. "As soon as I think of my mom, I imagine her in the kitchen, suffused with the most appetising fragrances. She awakened in me my love of aromas and tastes."
Available from stockists nationwide, the wine retails for around R35 a bottle.
Seafood paella recipe:
Enough olive oil to just line the base of your frying pan (+/- 2 Tbsp)
1 grated onion
2 cloves of crushed garlic
1 3m knob of fresh ginger, finely grated
1 orange with zest finely grated
2 cups (500ml) vegetable stock
125 ml Two Oceans Sauvignon Blanc
1 half fresh, finely chopped red chilli or 1,5 tsp of dried chilli flakes
2 tomatoes, skinned and chopped
1 tsp saffron
350g long-grain rice
1kg mixed seafood (firm fish, prawns, calamari and mussels in their shells)
2-3 tbsp fresh coriander
200g green beans cooked until ready and set aside
Heat olive oil in a large frying pan. Add onion and ginger and fry at low heat until soft.
Add garlic, tomatoes and orange zest and fry for three minutes. Add the rice and stir well to make sure it is well-coated in the mixture. Add vegetable stock and wine and bring to the boil, add saffron. Simmer for 10 minutes and if necessary, Add seafood and stir well. Cover and simmer for a further 10 -15 minutes.
Add the juice of the orange, and, if necessary, top up with a few tablespoons of Two Oceans Sauvignon Blanc or water if the mixture becomes too dry.
Check on the rice and when tender, the dish is ready. Add salt and freshly ground pepper to taste. Make sure all the mussels have opened. Discard those that do not open. Add the cooked beans to the dish, sprinkle with fresh coriander and serve.
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