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SFLuxury_JulyAug2014

TASTE OF THE TOWN PERFECTO GASTROBAR’S ANGEL HAIR SEAFOOD PAELLA SERVES: 2 Chef Oscar Manresa Executive Chef CUISINE: Spanish AMBIANCE: Casual, with emphasis on music PERFECTO GASTROBAR 305.372.0620 perfectomiami.com 1/4 cup olive oil 12 oz. angel hair pasta 1 onion, chopped 1 green pepper, chopped 2 tomatoes, grated or crushed 2 squid, sliced 8 shrimp tails 1/2 dozen mussels, previously cooked 800 ml fish stock Salt and pepper First, heat the olive oil in a pan and then fry the pasta with half of the chopped onions until the pasta turns light brown. Then remove the pasta from the pan and reserve for later. Next, add the chopped green peppers and the remaining chopped onions to the pan and sauté until brown. Stir in the crushed tomatoes and sauté for a few minutes more. Next, stir in the sliced squid and shrimp tails and cook until done. Then stir in the reserved pasta and the fish stock and add the previously cooked mussels. Finish by adding salt and pepper to taste. Lastly, bake at 390°F for 10–12 minutes until the pasta is dry with the ends up. Note: this dish is usually accompanied with alioli sauce (garlic mayonnaise). You may also top the dish with a grilled fillet of snapper or other fish. Paella has many variations and is a great dish for adding your favorite ingredients. Pala Crabilis I Fiori Vermentino di Sardegna 2012, Sardinia, Italy $15.99 This crisp, aromatic, herbaceous white wine with hints of delicate fruit and lime is balanced, full bodied and a perfect pairing for pasta and seafood. The long finish, coupled with slight minerals and acidity, prepares the palate for the dance of flavors offered by the paella and its ingredients. Although the nose will perceive touches of “sweetness,” there is no residual sugar in the mouth. Move over Pinot Grigio, Vermentino is here to stay. For more suggestions, contact Nora Adler, WineAfterDark@aol.com. 44 july/august 2014 southfloridaluxuryguide.com


SFLuxury_JulyAug2014
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