Seafood Paella & Pork and Chicken Paella
Paella is absolutely gorgeous, and captivating! Recently I was invited to a friend’s birthday party and was delighted when I saw that the invitation said: ‘Paella demonstrations.’ I was intrigued and excited, as I arrived at the party, and the three-man Catering team was in their yard, already hard at work. Their group, Tasty Paella is a specialized Spanish Cuisine Caterer in Dallas and Houston and offers interactive live cooking experiences. The first thing I noticed were that they were cooking in the largest paella pans I’ve ever seen. As it turns out, they made the pans themselves! They were the Winners of the Best International Paella in the World, in Spain, 2022!
The team was busy making two different kinds of Paella, Seafood Paella in one pan, and in the other, Chicken and Pork Paella. The smell was beautiful, sizzling chicken and pork together, and jumbo shrimp in the other pan, charming everyone at the party and wafting throughout the neighborhood with irresistible, mouthwatering smells. I love that the Seafood Paella is so generous, bringing flavors of the sea to the table in the most captivating way. Golden rice, fragrant with saffron and a rich seafood broth, nestles around tender shrimp, mussels, clams, and pieces of calamari. The Garlic, tomatoes, and olive oil give the rice an extra savory depth, while the sweetness of the shellfish makes each bite especially pleasurable. What really captivated was the colorful seafood arranged across the pan and its irresistible fragrance that added to this wonderful family celebration before the first plate was served.
In Paella, the rice is at the heart of a good paella. Spanish short-grain rice, especially Bomba, which is what was used here, is a favorite because it absorbs the flavorful broth while holding its shape and keeping the grains distinct. Other traditional Spanish varieties, such as Senia and Bahía, are also used. The goal is tender, flavorful rice that is neither soupy nor creamy like risotto. Once the rice is spread evenly in the pan and the broth is added, it is generally left undisturbed as it cooks. Along the bottom, a thin, golden crust called socarrat can develop, adding a delicious, toasted, smokey flavor and a slight crunch that many people consider the best part of the entire dish.
Cooking seafood paella outside in wide, shallow paella pans makes the preparation part of the gathering. As family and friends drew close to watch, the broth began to simmer as the seafood was arranged over the rice. The pans were set over an outdoor paella burner, but you could use a carefully tended wood fire as well. It was special to have this stunning meal prepared in the open air. For this large group, several pans created a wonderful sense of abundance, with everyone looking forward to sharing what has been cooking around them. Served on long tables, and eaten under the breezeway beside the water, this remarkable paella invited us to linger, visit, and enjoy this unhurried birthday party gathering.
Paella is hearty enough to be the centerpiece of the meal, so simple accompaniments suit it well. A crisp green salad with a light vinaigrette, a platter of ripe tomatoes, and warm, crusty bread round out the table without competing with the rich rice and delicate seafood and pork/chicken dish. Lemon wedges can be served for anyone who enjoys an extra touch of brightness.
At this Paella party, there was a full bar and bartender, where we enjoyed coconut margaritas, yum my fav, chilled white wine, dry rosé, beer, whiskey, rum, and sparkling water that was so refreshing. For any party, fresh fruit or a light lemon sorbet is a lovely finish. With generous servings and good company, these amazingly delicious dishes made this exceptional outdoor dinner an occasion that none of us would ever forget!
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