Paella Party

We have friends who make every occasion a special celebration. The themes and occasions for these celebrations vary and are always thought provoking.

On a recent Sunday evening, we celebrated “Get over it day,” and the six year anniversary of, “Open Your Special Bottle Night.” Other themes have included ethnic feasts from South African to Italian, “Sip Lemon Drop Cocktails by the Pool” night, “Grammy Awards” night, “Music Night,” and the list goes on and on.

We look forward to these evenings. The good food, incredible conversations and wonderful wine, combined with the views of Grizzly Peak from their deck, make each occasion truly memorable. The themes for the evenings are simply icing on the cake – fun, frivolous, and somewhat educational.

My goal for this Spring is to simply return the favor.

For our next celebration, I’m planning on hosting a Paella Party in our home. We’ll start out with a few tapas, such as Manchego Cheese and Quince Paste, Marinated Spanish Olives, and Marcona Almonds. For the main course, I’ve selected a traditional Paella recipe, a big green salad with a sherry vinaigrette, and a loaf of crusty bread. For dessert, I’m making a Citrus Almond Cake, topped with Blood Orange Compote. We’ll also pour some great Spanish wines to accompany our feast.

The beauty of Paella is that you can cook it for an intimate dinner, or expand the quantities to feed a crowd. Paella is a short grain rice-based dish with many variations, from vegetarian versions, to those that include smoked sausages, chicken, and shell fish. The dish is said to have originated in the areas of Valencia and Levante, Spain’s eastern coastal plain where much of the country’s rice is grown.

Paella is cooked in a wide, flat, round pan that starts on the stove and can be finished in the oven. Saffron is one the signature ingredients included in many of the traditional recipes. When prepared correctly, the bottom layer and outer edges of the rice offer up caramelized, lightly crunchy, golden morsels, while the center of the dish is moist and complex.

Most of the preparation for this Spanish feast can easily be done in advance. The tapas require simply assembly, the ingredients for the Paella can all be prepared a day in advance, and the cake can be made up to two days before. And although I know the food will be fabulous, I also know the truly memorable part of the evening will be spending time with our dear friends.

Paella Paella Cookbook

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