Paella Fiesta!
by: Tyler Hanson

Are you looking for an exciting, dramatic and easy alternative to a back yard BBQ? My favorite summer party revolves around the cuisine of Spain, more specifically, paella. Although Spain discovered America over 400 years ago, it seems as though many people are just beginning to discover the cuisine of Spain. The flavors are bold, the colors are vibrant and preparation is easy.

There is no easier way to start your Paella Party then with some easy tapas and a few pitchers of sangria. Sangria is a refreshing way to drink red wine in the summertime. You mix together a fruity red, some sort of spirit such as brandy or Triple Sec, a sweetener such as honey or simple syrup and a variety of fruit. Your sangria can be made in advance, just don’t add the fruit to it more than four hours in advance or it can get bitter. Simple tapas help make this party a breeze. I typically begin by focusing on Spain’s culinary bounty, which includes some of the best olives, olive oils, cheeses, chocolate, cured meats, spices, and seafood in the world. Set up a cheese plate featuring Manchego, Cabrales (aged blue cheese), Mahon (cow’s milk cheese), Zamarono (sheep’s milk cheese) or Drunken Goat. Thinly sliced Serrano Ham, alone or wrapped around grilled asparagus, is delicious and simple to prepare. Round out the tapas with one or more of the following; bruschetta brushed with rich Spanish olive oil, salted Spanish Marcona Almonds, grilled shrimp and a bowl full of marinated Spanish olives. Finish your evening with a simple flan. Flan can be made several days in advance and can be held in your refrigerator.

No dish grounds this meal and represents Spanish cuisine better than paella. Paella represents Spain’s elegant but simple approach to food. Fresh ingredients, strong flavors and simple presentation are at the heart of this dish. There are numerous “paella” recipes. Originally paella was a dish made in Valencia, Spain using chicken, rabbit, snails and three kinds of fresh beans. Now, it seems most paella recipes include shrimp, thin slices of meat, such as ham, and veggies. Nearly every region of Spain, and practically every chef and household, has its own version of paella. There is no right or wrong recipe, only the recipe that pleases you. Paella ingredients vary from place to place, and time to time, depending on local traditions and the ingredients available. Anything from fresh garden produce to holiday leftovers can inspire a cook to create an original version of this one-dish feast! For an absolutely wonderful collection of over forty authentic and original recipes, pick up a copy of Paella Paella by Maria and Natalia Solis Ballinger. The book focuses on the signature dish but also includes recipes for tapas, gazpachos and sangrias.

5 “Must-Haves” For Great Paella
There are 5 main components that must be taken into consideration in order to create a great paella. First, you must begin with the heart of the dish, medium grain rice. The rice will absorb all the wonderful colors and flavors of the paella. There are various different kinds of rice that you can purchase to make this dish, but true paella rice is absolutely crucial.

Second, a paella pan is a necessity to create a truly traditional paella. Paella pans come in nearly every size imaginable. They range from 2, 4, 6, 8, 9-10, 14-16, 40 and our new 100-person paella pan. If you want to entertain a large crowd but don’t have the space to store a large, 40 or 100-person pan, you can rent one for the weekend. Call for details.

Third, the heat source must be selected to accommodate the selected pan. Traditionally, paella is not stirred during the second half of the cooking process. This produces a caramelized layer of rice on the bottom of the pan considered by many to be the best part. With a large pan it is difficult to accomplish this on a conventional stove top and you may prefer to stir the paella occasionally or move the pan around on the burner(s). Another alternative is to finish the paella by placing it in the oven for the last 10-15 minutes of cooking. Paelleras can also be used on a grill, over an open fire (the most traditional heat source), or on a counter-top grill.

Fourth, you must have a sofrito. Sofrito is a sauté of aromatics, which provide the flavor base for paella. Tomato, onion, and garlic are a popular trio for the sofrito. Some cooks use paprika, herbs, or a dried sweet red pepper called nora. The technique is simple; sauté the selected combination over medium heat until they soften and the flavors meld. The mixture should be thick enough to hold its shape in a spoon.

Finally, the cooking liquid must be carefully considered. A flavorful liquid cooks the rice, while infusing it with additional character. Homemade stock is preferred, but you can improvise. For example, for paella with shrimp, simmer the discarded shells in salted water for a quick flavorful stock. Almost every paella recipe calls for the liquid to be infused with saffron, which contributes color as well as a subtle background flavor to the rice.

My favorite paella party recipe is listed here. I have made it for hundreds of guests and they all rave about it. Be sure to pay close attention to the ingredient list. Substituting items, especially the rice, will dramatically change this recipe. Ideally, cook this recipe on a large outdoor burner, on your grill or on your cooktop in a 40-person paella pan. You can purchase or rent this pan from Kitchen Window.