Paella party menu

Make an authentic Valencian paella on the barbecue or a quick version on the stove. Take your pick for a lively midsummer meal.

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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
  • Olives
  • 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
  • Flan
  • Espresso

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. in Williamsburg, Virginia: (888) 472-1022. sells Spanish paella pans, paella gas burners, saffron, and accessories: (702) 737-3925.


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