Left-Over Spanish-Style Lamb Stew with Côte Rôtie

Epicurean Exploits - Food and Recipes
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Last night’s dinner was the end of our Spanish-style lamb stew on a mixture of white and brown rice. Wine was a 2001 Ogier Côte-Rôtie - complex, bright, red and black fruit, resolved tannins, bright acidity, with a long, complex fruity finish. This was much smoother and more complex than the Cornas, that we had previously.

Then for dessert we shared a Chocolate Maven brownie with a half a bottle of 2000 Ridge Mazzoni Home Ranch; it was as good as the last one with the brownie.

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What made it “Spanish-style,” Dick?

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The use of Spanish Smoked Paprika, both sweet and agridulce. We usually use a tablespoon or so of hot paprika, but we didn’t have any this time