Entertaining at Home: Paella Party!
We’re thrilled that the August issue of San Diego Magazine is hot off the press and on stands now. We’re even more excited to share a bonus recipe from our Paella Party! entertaining spread with you from Paella Valenciana. Our concept for this shoot was a bring-your-own plate paella party where guests are greeted in a couryard by hosts with fresh sangria {three ways: click here for recipes} and potted succulents. Tapas and a warm environment set the tone for an evening of laughter and great food. Guests mingle and end up at one long, family-style table where seafood paella takes center stage.
Our play list:
Ruben Romero, Flamenco Southwest
Rodrigo y Gabriela, 11:11
Los Lonely Boys, Los Lonely Boys
Lobster Paella from Paella Valenciana – serves 101/4 Cup olive oil | 1 red bell pepper, sliced | 1 whole head of garlic, trimmed | 10 pieces of chicken, legs and thighs | 1/2 pound of tomatoes {seeded and chopped} | 1 pound shrimp | 1 pound calamari | 1 pound mussels | 1 pound clams
1 pound scallops | 10 1/2 lobster tails | approximately 8 cups of water | 1 pinch of saffron | 2 pounds of rice | 1/4 cup of fresh peas | salt
1 pound scallops | 10 1/2 lobster tails | approximately 8 cups of water | 1 pinch of saffron | 2 pounds of rice | 1/4 cup of fresh peas | salt
Instructions:In a paella pan saute the bell pepper and garlic until they start to brown. Remove bell pepper and set aside.
Brown chicken in pan. Add tomatoes and stir and mix on medium head.
Add calamari. Add water. Toast saffron slightly in a separate dry pan, then crumble and mix add to paella pan.
Add shrimp, scallops, and salt to taste. Add rice to pan. Add mussels and remaining seafood.
Mix in peas, and arranged sauteed bell pepper on top of rice. Lower heat and simmer until all fluid is absorbed.
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in love with all the summer colors…what a nice blend of color, taste and music…well done. Can't wait for my issue to come in the mail.