Cook Along with Chef Deniz: Paella and Heirloom Tomato Salad with Basil

May 15, 2020

Cook Along with Chef Deniz: Paella and Heirloom Tomato Salad with Basil

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 2 with Chef Deniz and follow along on your own schedule.

Tonight, we also featured a BC Wine from Black Cloud called Altostratus that will pair well with the Paella Deniz made. All customers get free delivery with $100 purchase but our customers will also get a 15% discount with the promo code WELLSEA20 at the checkout. Order now and save! Our tasting notes are included at the bottom of the recipe.

Paella and Heirloom Tomato Salad with Basil

Yields 2 portions (salad serves 6). Originally presented live as our second ever Cook-Along live class on May 14th at 5:30 PM on Facebook Live.

Ingredients for Paella:

  • 1 medium onion, finely diced
  • 10ml smoked paprika*
  • 2 cloves of garlic, minced
  • 1 Serrano chili, sliced
  • 50mL dry white wine
  • 30gr dry chorizo, sliced or cubed
  • 1 red bell pepper, cubed
  • 1/4 cup peas
  • 100 gr white fish, cod, halibut etc., diced
  • 250 gr clams, cleaned
  • 2gr Spanish saffron*
  • 10 ml lemon juice
  • 1 lemon
  • 15 gr parsley, chopped
  • 1 stalk green onion, sliced
  • 1 cup short grain rice
  • 800 ml paella stock, hot
  • Well Seasoned Olive Oil*

Ingredients for Salad:

  • 2 good quality, large and ripe tomatoes, sliced
  • 3 leaves of basil
  • 1 garlic clove, minced
  • 20ml lemon juice
  • 20ml Well Seasoned olive oil *
  • Salt to taste *
  • *Available from Well Seasoned


  1. For Paella: Sauté sausages, chilies and garlic in olive oil until lightly coloured. Add onions, garlic, smoked paprika and cook until soft and translucent. Add white wine, saffron and cook until almost reduced by half. Add the rice, spread out evenly and carefully add the stock until it covers the rice. Cook on medium low heat, covered around 12 minutes or until the rice is %90 cooked. Uncover and add the fish, shellfish, peppers, peas, lemon juice and herbs. Cover and cook until the rice starts crackling in the bottom of the pan, and the seafood is cooked through. Serve immediately from the pan with lemon wedges.
  2. For Salad: Combine everything in a bowl one hour prior to serving, and let it marinade. Serve with its juices and all.

Tasting notes for Black Cloud Altostratus:

Just a hint of caramel starts things off in the nose joined quickly by cream cherry and spice. The palate pulls together Bing cherry, pepper and raspberry with a mossy earthiness that resonates through the finish. The tannins and acid are balanced and support an integrated structure. Enjoy with moderately flavoured creamy cheeses, lamb without complicated sauces, small game, duck and exotic mushrooms dishes.

Prep Time: 30 Minutes

Cook time: 60 Minutes

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