I love dry rosé wines for their versatility and food friendliness. They are that “just right” center between white and red, perfect for everything from barbecue to clambakes. On my night of ‘dinner duty’ I headed to the seafood market up the road for a bounty of fresh treasure. Without a traditional paella pan in sight, I decided to improvise on a dish that fell somewhere between paella and risotto. Just like the rosé, I think it was the best of both worlds.
By J. Gwendolynne Berry | Palm Beach Post Staff Writer