James Carrier

Paella cooked on the barbecue makes for a leisurely outdoor party.
Garlic Shrimp
Chicken Paella Valenciana from the Barbecue

Simple Seafood and Sausage Paella


Olives

Sliced baguettes

Green Salad

Watermelon

Flan

Spanish Sparkling Wine

Espresso

June 28, 2004

Prepare all the ingredients beforehand, then cook the paella while guests nibble on tapas and watch the proceedings. If you want a lighter, contemporary seafood paella, choose our simplified stovetop version. Either dish makes a great party centerpiece. The barbecued paella and the seafood version feed five or six people as a main course. If you have a few more guests, offer more substantial tapas (appetizers) and smaller paella servings. (5 or 6)

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