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Paella

post #1 of 5
2/5/07 at 2:33pm
Thread Starter 
I've got a couple of Spainish dinners coming up......high end, in-home....open kitchen type. The menu is seafood Paella.....
Figured I'd cook it at my kitchen and bring it cambroed over maybe have the seafood ready to cook off at the end, again not a good space to be working out of.....kitchen 10 minutes max away. Thoughts about how to divide it into stages? 40 guests.....I need to play with it but would value any experienced advice
cooking with all your senses.....
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post #2 of 5
2/5/07 at 7:28pm
I did this for alittle over 40 people a few years ago. I used sausage, chicken and seafood in my paella. I did the sausage, chicken, and shrimp stock ahead but the seafood and of course, the rice, I didn't trust until I arrived. I made it stovetop and put in oven until it was ready to serve but I remember feeling so pressured because of the other parts of the menu. Next time I would, and you might try this at home, make it ahead, put in an insulated cover for maybe 30 minutes and see if it tastes ok. I would make sure I bring along extra stock too. What else are you preparing on this menu?
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post #3 of 5
2/7/07 at 3:36pm
Thread Starter 
aps:
gordal olives
lamb meatballs
mushrooms
salt cod and potato

buffet
paella (shellfish/andouille)
romaine salad with sherry viniagrette/ cabrales
spinach tortilla
piquilla peppers stuffed
Spainish cheeses, membrillo, marcona almonds, dried figs, artisan crackers/breads

Sherrys
Caramel flan, assorted cookies (may include some orange supremes)
cooking with all your senses.....
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post #4 of 5
2/7/07 at 4:14pm
What are you serving it in? Bowls, Wooden Bowls, Small Skillets,
Earthenware dishes? Will it be on a Buffet? I have done it for groups
of 40 or 50. We Prepared most everything separately. Rice, with
a seasoned chicken stock and obviouse spices, chicken thighs, but
breast and legs work as well, Fresh Chorizo, Fresh Bay leaf, Shrimp, and
Scallops. Believe it or not I served it family style in large earthenware
Dishes that were actually bases for large flower pots. We put them together
on site and fired them one, by one, and kept them hot in those pizza
bags delivery guys use. Just topped them with foil. Worked out pretty
well. You can fire them again just before service. Of course you could
fire them in your kitchen and bring them over as you said. Ten minutes is
pretty close. Great dish when its done right. Good Luck!
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post #5 of 5
2/8/07 at 6:30pm
Thread Starter 
buffet, I'll probably do just that, cook the rice then bring the seafood to the house and cook it off just prior to service......
cooking with all your senses.....
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