Try a Theme Dinner – Spanish Theme

Recipes

Spanish Paella

Serves: 6

Ingredients

• 1 pinch of Spanish saffron threads, about ½-1 tsp
• 4 cups chicken stock, heated
• ¼ cup olive oil
• 2 garlic cloves
• ½ medium yellow onion, chopped
• 2 cups short-grained Spanish or Paella rice
• 1 cup peas (or asparagus, chopped into 2 inch long pieces)
• 1 red bell pepper and 1 yellow bell pepper, thinly sliced
• 2 links of chorizo or firm sausage, cut into chunks or thinly sliced
• 1-2 cups chicken, cooked and chopped
• ½ lb uncooked shrimp, peeled and de-veined
• 1 dozen clams or mussels in shells, scrubbed and pre-soaked
• 1/2 teaspoon Spanish paprika
• sea salt
• pepper

Preparation

In a medium bowl, place the saffron in the chicken stock and allow to sit for a few minutes to dissolve. Set aside. Heat the olive oil in a paella pan or skillet. Add the chorizo and sauté until browned, remove and reserve. Add the garlic, onions, and bell peppers, stirring constantly until the onions become translucent and the peppers become soft. Stir in the rice. Continue to cook over medium heat until the rice begins to brown slightly, stirring frequently. Add the chicken stock and saffron mixture. Simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Stir in the peas, bell peppers, chicken and chorizo. Add the paprika and salt and pepper to taste. Place the shrimp and clams over the top of paella, create a circular pattern. Give the paella a good shake by holding the 2 handles on each side of the pan. Let it simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges.

Variation:

If you do not have a paella pan or want to try making the dish in a Dutch oven, try this variation. Preheat the oven to 350 degrees F. In a medium bowl, place the saffron in the chicken stock and allow to sit for a few minutes to dissolve. The stock will begin to take on the flavor of the saffron. Heat the olive oil, garlic and onion over the stove in a Dutch oven until heated through and the onions become translucent. Stir in the rice. Continue to cook over medium heat until the rice begins to brown slightly, stirring frequently. Stir in the peas, bell peppers and chorizo. Add the paprika and salt and pepper to taste. Add the chicken on top of the mixture, without mixing it in.  Cover and place in the oven. Bake for 1 hour and then add the shrimp and clams over the top of paella, create a circular pattern. Recover and bake for 10-15 minutes longer or until the clams open and shrimp turns pink. Remove any clams that do not open and serve warm from the dish, garnished with lemon wedges.

Sangria Roja

Ingredients

• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1/4 cup Contreau or Triple Sec
• 1 bottle of Cabernet ( I used Pepperwood Cabernet, only $6/bottle at the grocery store and tasty!)
• Sprite (or sparkling wine – even better!)
• Fresh Fruit: Peaches, Pears, Apples, Green Grapes

Preparation

It is best if Sangria is prepared about 8-12 hours before serving, allowing the fruit and all flavors to blend.

Base recipe: which should be made ahead of time (or if your stove dies like mine did the day before the party, substitute store bought simple syrup and add the Triple Sec). Any unused base can be stored in the fridge for approx. 4 weeks. The base recipe can be doubled, tripled, etc. depending on how many servings you need. Bring the water, sugar and cinnamon stick to a boil. Continue boiling until a light syrup forms. Remove from heat and let cool at room temperature. Add the Triple Sec or Cointreau to base. Stir to blend. Refrigerate.

In a large container pour desired amount of Cabernet. Add small amounts of base mixture until desired sweetness is obtained. Add peeled and cubed apples, peaches and pears. Cut green grapes in half lengthwise and add. Note: peeled oranges can be used in limited amounts. Generally citrus fruits are avoided due to acidity. Let mixture stand 8 hours.  Just before serving add enough Sprite or similar beverage to add sparkle.

Tips

Tips For Throwing a Themed Dinner Party

• Planning a Menu and a Budget
  • How many people are coming? This will help you plan your shopping list.
  • Any dietary needs among your guests? If you know you have guests attending that are vegetarians or have a food allergy, you should do your best to accommodate their needs.
  • Create the menu. Plan the following items and purchase appropriate quantities depending on your guest list:
  • 2 Appetizers,
  • 1 Main dish,
  • 2 side dishes,
  • 1 dessert,
  • 1 signature cocktail
  • 1 red wine
  • 1 white wine
  • A non-alcoholic beverage
  • Coffee and/or tea to accompany dessert
• Setting the Mood
  • Music is one of the easiest ways to set the mood for your event. Set a Pandora station to the Gypsy Kings, you won’t have to worry about the music for hours.
  • Let there be light: placing candles on the table and around the party will create an intimate and warm ambiance to the party.
  • Choose flowers and decorate the table with colors that reflect the theme. For the Spanish Dinner Party theme, feature deep reds, oranges and blues.