PAELLA PARTY MENU
The barbecued paella and the seafood version feed five or six people as a main course. If you have a few more guests, offer more substantial tapas (appetizers) and smaller paella servings.
TAPAS (choose three to five):
- Garlic Shrimp
- Roasted, salted almonds
- Spanish cheeses such as Cabrales, Manchego, Mahon, and Iberico
- Sliced baguettes
- Thinly sliced serrano ham or prosciutto
- Roasted red peppers drizzled with extra-virgin olive oil and sherry vinegar
- Green Salad with sliced onions and tomatoes in vinaigrette
- Chicken Paella Valenciana from the Barbecue
- Simple Seafood and Sausage Paella
Cava (Spanish Sparkling Wine), Red Rioja, or Clarita (equal parts light lager beer and sparkling lemonade)
- Watermelon or honeydew
Pan for it
Paella pans ― wide, shallow, two-handled affairs ― are becoming more widely available in the United States. Use them as you would a large, wide frying pan. Prices start at about $25 for a 15-inch pan and $30 for a 17-inch pan, but they vary widely. Check specialty cookware or import stores or these sources:
The Spanish Table in Berkeley, California, and Seattle: (510) 548-1383, (206) 682-2827.
Tienda.com in Williamsburg, Virginia: (888) 472-1022.
Buyspain.com sells Spanish paella pans, paella gas burners, saffron, and accessories: (702) 737-3925.