2003 Merlot – Spanish Paella with a Gremolata Aioli

2003 Merlot – The 2003 Merlot was picked at peak ripeness and fermented dry. It was then barrel aged for 18 months and then blended with 10% Cabernet Franc. It has beautiful notes of cherry and plum balanced by a rich mouth feel and good acidity.

Spanish Paella with a Gremolata Aioli

1 medium sized onion
4 cups long grain enriched rice
1 T. saffron in 8 cups of water
2 lbs pork tenderloin — cut into ½ pieces add salt and pepper
1 cup mayonnaise
½ cup chopped flat leaf parsley
¼ cup chopped garlic
¼ cup orange zest
Aioli — mix together mayonnaise, garlic, orange zest and parsley — Salt to taste

Sauté a chopped onion in olive oil on medium heat

Add rice and stir for 1 minute, add saffron water, cover (Cook for 20 minutes)

In different pan, sauté pork tenderloin in olive oil until no longer pink — add shrimp

Add pork and shrimp mixture to rice

Warm through

Stir in aioli

Salt and pepper to taste — Serve