Savor the flavors of fall with this vibrant rosé paella. Combining tender Arborio rice, seasonal vegetables, and a splash of bright rosé wine, this dish is a perfect centerpiece for your dinner table. Infused with aromatic herbs, the richness of the wine harmonizes beautifully with the fresh produce, creating a delightful, hearty meal that captures the essence of the season.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup rosé wine
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Directions
Shake all ingredients, except for nutmeg, with ice in a cocktail shaker. Shake for 10 seconds.
Strain into a martini glass.
Garnish with a sprinkle of nutmeg on top.
*How to Make Homemade Pumpkin Spice Syrup
Place 1 cup of water in a small saucepan.
Add 1 cup brown and 1/2 cup granulated sugar, 1 tablespoon pumpkin pie spice and 1 teaspoon vanilla extract.
Bring to a slow boil on medium-high heat, whisking occasionally.
Turn heat to low and let simmer until all of the sugar dissolves.
Whisk in 1/2 cup of pumpkin puree until smooth (do not let boil).
Remove from the heat. Strain the mixture through a fine mesh strainer into a storage container.
Once cool, cover and refrigerate for up to one month.
