A side of salmon, hot off the grill and laid on fig leaves from a backyard tree if you have one, makes a spectacular main course. If you’re daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they’re easier to turn) and arrange them end to end on the platter.
We are not kidding when we tell you that this is one of the best recipes ever created at Sunset for cooking outdoors. It’s a showstopper—a giant pan of aromatic ingredients simmering over fire—and interactive; you can ask your guests to help stir in the ingredients if you like. And it’s not hard, as long as you prep everything ahead. Cook this paella, and no one will ever forget your party.