First Course
Papas Bravas
Main Course
Seafood Paella with Shrimp and Scallops
Stuffed Tomatoes
Mixed Greens with a Lemon Leek Dressing
Dessert Course
Stonecutter Bread Pudding with fresh Vanilla Ice Cream
Wine Pairings: If you're a red drinker, nab yourself a Rioja to round out the Spanish influence of this menu, but for alternatives, try out some of the Chilean offerings, especially the cabernet sauvignons out there - they have a spunky disposition that will really make flavors pop on this menu. Otherwise, get a white, and make sure it is cold. I would grab a riesling (Chateau St. Michelle comes to mind) or a sauvignon blanc if I were at the wine shop, but each white will bring something different to the table. Grab your favorite and be ready to enjoy!
Beer Pairings: As with the white wines, bring a favorite and bring it cold. I would stick to the lager style, as its crispness and slight hoppiness in the finish will cool down the palate from the papas bravas and bring out the subtle herbs used to flavor the paella. Dos Equis and Tecate are two natural selections, but for something daring, pick out a Belgian witbier (Blue Moon is a decent example) to add a whole new layer of flavor to the experience.
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