PS...

To clean the mussels and clams, wash and scrub under cold running water, discarding any open shells that don’t close when tapped. It is also worth remembering that any shells that haven’t opened once the paella is cooked, should be discarded.

If you want to make a Paella Mixta, then add 100g of thickly sliced or chopped chorizo and 4 boned and roughly chopped chicken thighs to the sautéed onion. Cook until the chicken is golden. Add the rice and follow the recipe as above, cutting down on the quantity of seafood.

Susie Barrie's selection...

Wine Option One:

Albariño is the ultimate Spanish seafood white. Deliciously crisp and herbal in style it will perfectly off-set the richness of the rice and bring out all of those enticing flavours of the sea.

Wine Option Two:

A grassy Verdejo from Rueda is the Spanish equivalent of a punchy New Zealand Sauvignon Blanc and it has just the right mix of crunchy, green flavours to complement this Spanish seafood classic.

PS...

To clean the mussels, wash and scrub under cold running water, discarding any open shells that don’t close when tapped. Pull out and fibrous beards.

Susie Barrie's selection...

Wine Option One:

As well as offering terrific value for money, Petit Chablis is a little broader and fleshier than its more famous neighbour, making it an ideal choice for this full-flavoured French fish stew.

Wine Option Two:

The garrique-scented white wines of Roussillon in the far south of France are packed with unique, wild, herbal flavours that are ideally suited to dishes such as this rustic fish classic.

PS...

If you don’t have a measuring jug, you can always use a washed out wine bottle to measure the amount of stock to use. Standard wine bottles are 750ml.

For a Courgette, Parmesan and Basil Risotto, sauté two medium diced courgettes in 1 tbsp olive oil until tender. Stir into the risotto with the parmesan cheese and a good handful of finely sliced basil leaves. Serve with shavings of parmesan and basil leaves.

For an Artichoke and Thyme Risotto, add the leaves from a small bunch of thyme to the onion, garlic and celery when sautéing in oil. When you are close to adding the last ladle of stock to the pan, stir in a couple of good handfuls of sliced marinated artichokes. Finish the risotto with the butter and parmesan as the recipe states.

For a Tomato and Basil Risotto, gently cook a punet of halved cherry tomatoes, 2 cloves of crushed garlic and a small bunch of torn basil leaves in olive oil for a couple of minutes. Stir into the risotto with the Parmesan and butter.

Susie Barrie's selection...

Forget about the rice, it all hangs on the type of risotto you are cooking when it comes choosing a perfect wine. Here are some traditional Italian matches for Jo’s delicious recipes:

Courgette, Parmesan and Basil

A simple, refreshing Italian white such as a Soave, a Gavi or good quality Pinot Grigio from Trentino is all that’s needed to set off this delightful Italian classic.

Artichoke and Thyme

A zesty Verdicchio di Matelica should cope admirably with the tricky artichokes in this recipe, as well as enhancing the heady aromas of the thyme.

Tomato and Basil

Bursting with soft, red cherry fruit, a light and refreshing Valpolicella will work brilliantly with the tomato as well as picking up on the aromatic notes of the basil.