Why it works: This curated evening revolves around saffron as the golden thread weaving through your paella, Desert Bloom & Saffron candle, and crème brûlée, while the cabernet's dark fruit notes harmonize beautifully with the candle's honey mid-notes. As you crack through the caramelized sugar by candlelight, you're experiencing pure sensory symphony where every element—from the wine's bold tannins to the candle's warm & mysterious ambiance—enhances this enchanted evening.
Drink: Cabernet Sauvignon
Dinner: Spanish Paella with Chicken, Chorizo & Saffron
Ingredients
- 1/4 cup extra virgin olive oil (Spanish EVOO preferred)
- 1 onion, diced
- 1 bell pepper, diced (1/2 red and 1/2 green)
- 4 cloves garlic, minced
- 3 Roma tomatoes, very finely diced (or 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads (high quality - this is crucial!)
- Salt and pepper to taste
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- 1 Spanish chorizo sausage, cut into 1/2 inch discs (optional but recommended)
- 1/2 lb jumbo shrimp (about 12), peeled, tail on
- 2 cups Spanish rice (bomba, calasparra, or arroz redonda)
- 5 cups chicken broth (warm)
- 1/4 cup fresh chopped parsley, divided
- 1/2 cup frozen peas
Instructions
Step 1: Build the Base
1. Heat olive oil in a large skillet (12-inch minimum) over medium heat
2. Add onion, bell peppers, and garlic. Cook until onion is translucent
3. Add diced tomatoes, bay leaf, paprika, saffron, salt, and pepper
4. Stir and cook for 5 minutes
5. Add white wine and cook for 10 minutes
6. Taste and adjust salt if needed
Step 2: Add Proteins and Rice
1. If using chorizo, brown it first in the oil, then set aside
2. Add chicken pieces and 2 tablespoons chopped parsley to the pan
3. Add rice and cook for 1 minute, stirring to coat
Step 3: Add Broth (Important!)
1. Pour the warm broth slowly all around the pan
2. Jiggle the pan gently to distribute rice into an even layer
3. IMPORTANT: Do NOT stir from this point forward!
Step 4: Cook the Paella
1. Bring mixture to a boil, then reduce heat to medium-low
2. Give the pan a gentle shake back and forth once or twice during cooking (no stirring!)
3. Cook uncovered for 15-18 minutes
4. Nestle shrimp, mussels, and calamari into the rice
5. Sprinkle peas on top
6. Continue cooking without stirring for 5 more minutes
7. Watch for most liquid to be absorbed and rice nearly tender
Step 5: Give it a Rest
1. Remove from heat and cover with lid or foil
2. Place a kitchen towel over the lid
3. Let rest for 10 minutes
4. Serve directly from the pan
Dessert: Saffron Crème Brûlée with Honey Drizzle
Ingredients
For the Custard:
- 6 large egg yolks
- ½ cup granulated white sugar
- 1⅓ cups heavy cream
- ½ teaspoon high-quality saffron strands
- ¼ teaspoon ground green cardamom
- Pinch of salt
For the Brûlée Topping:
- 3 teaspoons granulated white sugar (¾ teaspoon per ramekin)
For the Honey Drizzle:
- 2 tablespoons premium honey (preferably wildflower or orange blossom)
Instructions
Prepare the Custard Base:
1. In a small mixing bowl, whisk together egg yolks, ½ cup sugar, and a pinch of salt until well combined. Set aside.
2. In a saucepan over low heat, gently warm the heavy cream with saffron strands and ground cardamom until the mixture reaches 160°F. Do not boil - you want to infuse the cream slowly to develop the saffron's full flavor and gorgeous golden color.
3. Temper the eggs: Very slowly pour the warm saffron cream into the egg yolk mixture while constantly whisking. This prevents the eggs from scrambling. Set aside for 20 minutes to allow the saffron to continue infusing.
Bake the Custards:
4. Preheat the oven to 300°F and bring 3 cups of water to a boil.
5. Place 4 ramekins (6 oz capacity) in a deep baking dish or roasting pan.
6. Strain the custard mixture through a fine-mesh sieve to remove any lumps, then divide equally among the ramekins. Use a kitchen torch to eliminate any surface bubbles.
7. Carefully pour the hot water around the ramekins until it reaches halfway up their sides, creating a bain-marie (water bath).
8. Bake for 20 minutes, then check for doneness. The centers should jiggle just slightly when gently shaken. If still too wobbly, continue baking for 5-10 minutes.
9. Remove from the oven and carefully lift ramekins from the water bath. Cool to room temperature, then refrigerate overnight (or at least 8 hours).
Create the Brûlée Finish:
10. Just before serving, sprinkle ¾ teaspoon of sugar evenly over each custard surface.
11. Using a kitchen torch, caramelize the sugar by moving the flame slowly across the surface until you achieve a golden, crackling crust.
Final Touch:
12. Drizzle each crème brûlée with a thin stream of honey just before serving.
