For most people, New Year’s Eve is a time to start over and resolutions are long forgotten by the time Summer rolls around. For me, Summertime has always been my chance to start anew. Whether it’s the fact that the days are longer or that a New England summer  brings with it clam bakes, beach fun, vacations and roadtrips, I look forward to each sultry summer day, cool summer night, and pack each weekend with as many cookouts and gatherings as I can handle.

It seemed only fitting that my first blog post be for a Summer Fiesta! I’m making a chicken and seafood paella and a blush sangria to celebrate a friend’s birthday.

This blush sangria was made using a red moscato, but you can use any rosé. Blush wine is more subtle than a full red and goes by different names: rosé, rosado (Spain), rosato (Italy).  This sangria will make you feel like you’re sitting by the Mediterranean, whether you’re in a backyard in Connecticut, beachside in the Hamptons, rooftop in New York or anywhere else with good people, good food and good times!

Blush Sangria
Prep Time: 10 minutes
Total Time: 1 hour + chill time

Ingredients:
1 Bottle blush wine
1 Lemon cut in to thin slices
1 Orange cut in to thin slices
2 Fresh peaches, sliced thin
1 Cup strawberries quartered
2 Tbsp. sugar
1/3 cup peach flavored brandy
1/3 cup triple sec
2 Cups club soda or substitute 1 cup sparkling fruit juice

Preparation
Place sliced peaches in a bowl. Combine sugar and brandy until dissolved. Pour sugar-brandy mixture over the peaches and leave aside.
Pour the wine in to a large pitcher or punch bowl.
Slice lemons, oranges and strawberries. Gently squeeze lemon slices and orange slices to release a little juice in to the wine. Add fruit slices to wine.
Stir in triple sec.
Stir in peaches and sugar-brandy mixture.

Refrigerate until your guest arrive or preferably overnight. For immediate chilling, add ice to the pitcher or bowl.
Immediately before serving, stir in club soda/sparkling fruit juice and pour in to glasses. Garnish with remaining fruit from pitcher.

Chicken and Seafood Paella
Prep Time: 20 minutes
Total Time: 2 hours

Ingredients:
4 garlic cloves
1 large onion, diced
6 tbsp. fresh cilantro, finely chopped
2 tbsp. fresh parsley, chopped
1 tsp. powdered safron or substitute Goya brand Sazon
1/4 cup olive oil
1 package chorizo sausage, sliced in to rounds
2 pounds chicken, cut in to strips
1-2 dozen littleneck clams
2 pounds mussels
1 pound shrimp
3 cups white rice
1 lemon
4 cups chicken broth
2 cups water
12 ounces diced frozen green peppers
12 ounces frozen carrots and peas
14.5 ounce can petite diced tomatoes

Preparation
Rinse clams and mussels with cold running water. Scrubs shells to remove any seaweed, dirt or other particles.
Place clams and mussels in two seperate bowls. Fill with cold water and add salt.

Place shrimp in a large bowls and fill with ice and cold water.

Heat olive oil in a large pan. Add chorizo and brown on all sides. Remove from pan and set aside.
Add chicken to pan and cook through. Remove from pan and set aside.
Add onion and garlic to same pan. Cook onion and garlic until translucent. Sprinkle with salt.
Add diced tomatoes and juices. Bring to a boil.
Stir in rice and juice of 1 lemon. Saute for 2 to 3 minutes.
Pour in chicken broth and water, stir. Bring to a fast boil.
Simmer rice uncoverd for 10 minutes without stirring or until water is below the rice line. Cover pot and lower heat to low. Cook for another 10 minutes or until water is absorbed.

Meanwhile, in a large stock pot add 2 inches of water, add clams to the liquid and steam for 5-7 minutes or until they open. Remove clams from stock pot and discard any unopened clams. Add mussels to the stock pot and steam for 6-8 minutes or until they open. Remove mussels from stock put and discard any unopened mussels. Set aside.
Boil shrimp for 3-5 minutes or until just pink. Remove from heat.

Gently stir diced peppers, carrots and peas, and cilantro in to rice. Add broth if rice is too dry. Gently stir in clams, mussels, and shrimp. Remove rice from heat. Cover with a lid to allow remaining liquid to absorb.

Garnish with lemon wedges and parsley.

Ahhhh the taste of Summer… Enjoy!