For me, the most important thing is starting with a great guest list. I choose family and compatible friends who have met before. This creates an intimate, comfortable atmosphere for all, and you, the host/hostess, need not worry about guests feeling left out because they don’t know anyone. You will be focused on making layers of flavor with the paella, with fleeting moments of conversation with your guests! Remember to read your guest’s facial expressions. Does everyone feel part of the party?
Oftentimes I encourage interaction between people who might not know each other well by taking photos of them together. This usually prompts a conversation between them and keeps the party moving along.
Keep the menu simple. Paella, Green Salad, Plenty of Drink, Dessert. This is not a time to try a new recipe or overload your guests with too many appetizers. I usually ask one guest to bring light appetizers like olives and Manchego cheese. Something to snack on to absorb the alcohol while viewing the entertainment – me singing while stirring the paella! Making the paella on a grill outdoors keeps the party contained outside and creates a side show for the guests.
Involve your friends by asking them to help. Our Fire Man, Bob, kept the grill fire fueled. In between fire duties, he connected the Flamenco music to outdoor speakers and later in the evening switched it to good old rock ’n roll. When it comes to drinks, I have resorted again to keeping it simple. I’ve made Sangria for past parties but have found that most guests prefer their favorite cocktail or variety of wine. Pelligrino is a favorite sparkler to quench thirst between drinks. All beverages are on hand and within easy reach on a dedicated “bar” table. This year, my sister-in-law, Mirna, brought me a bottle of fine Vapor Distillery Rhok gin( formerly Roundhouse), made in Boulder, Colorado as a gift. It was a warm evening and suddenly gin sounded really good! I know this is not a traditional Spanish accompaniment to paella but Mirna started whipping up cocktails with the gin and they were such a hit, several of the guests were requesting her special drinks! This is when you just go with the flow and enjoy the moment.
Enlist a co-chef! What would I do without Eva who has been my co-chef for three years? Eva is able to co-taste with me and offer suggestions to improve the recipe or technique. Choose someone compatible that you work easily with, does not freak out and understands flavor combining. Discuss each other’s roles beforehand so you are not duplicating tasks. Two people cooking also helps keep the pace moving along so you are not eating at midnight!
Prep all ingredients for the paella in the morning. Have them measured out and in bowls in order of appearance to be added to the dish. When you start cooking, there’s no need to look at the recipe. It’s all right there in front of you. Continue to monitor guests for engagement and over dinner, ask them to share a favorite summer food memory.
End the evening with one spectacular dessert. I always make a traditional Australian Pavlova. It’s my mom’s favorite dessert and works well for a crowd. The mouth feel of soft and creamy meringue and whipped cream, accented by tangy lemon curd and fresh berries is undeniably one of the best combinations on earth. And, it’s different. Make the meringue and lemon curd the day before. The night of the party, just assemble by spreading the curd onto the meringue, lavishing whipped cream over all and sprinkling with the freshest berries you can find. Done. Your guests will thank you.
“He tastes of rice with a touch of saffron. He says I taste of seafood. I guess we’d make a good paella.”
― Chloe Thurlow,
Ciao for now,