It’s A Paella Party!!

Last weekend we were invited to join a “wine” group that meets often – didn’t quite get the frequency or really the genesis of the group – but that really didn’t matter.  When ever people are gathered together – it can be a party!  We were invited by a dear friend to join in – as were several other newbies to the group.  Several months ago there was a Paella, Wine and Beer festival in San Diego. Our friend had a booth where he made his paella. Through out the day we served paella and poured different wines that he represents. .Here is where we met the couple that hosted this party.  What a fun experience that was!

The party theme was Bordeaux wine from the Left Bank of France – if that makes a difference to any of you. It didn’t to me. Everyone was encouraged to bring something to “nibble” on that paired with wine from that region.  As it turned out there was all kinds of wine that people brought, not just Bordeaux‘s.  Thanks to Bonappetit I found a recipe for Caramel Chicken that I used on party wings and drummettes (recipe below).  Others brought cheese plates with bread and crackers, fruit platters that included champagne grapes and figs, a deep dish quiche type dish.  At the end of the night one of the guests made and served hot lava cakes! Yummmy!

The party’s setting was their backyard which had a beautiful outdoor bar-b-que set up (or grill as some of you may call it ) with ample counter space.  The backyard was spacious and with enough outdoor furniture that almost all 20-25 people could sit if they so desired. The event was casual in both attire and atmosphere.  There was background music playing that ranged from Frank Sinatra to Adele.  The music was just loud enough that you could hear it and you didn’t have to shout to have a conversation. Perfekt for getting to know the 20 people that we didn’t know!

The main attraction was the host preparing a commercial size pan of paella.  We had the opportunity at the paella festival to see both our friend and the host of this party make different paella’s.  What a production! I have made it at home a couple of times but mine never turned out like these guys! Okay – back to the party.  Our host worked on the paella for about an hour – if not longer.  Because it was centrally located to the party, our host could be involved in conversations while he was cooking as well as everyone could watch him and ask questions.  This paella had chicken, pork, octopus, prawns (with the head still on), squid, artichoke hearts, of course rice and spices and lots of other good stuff.  Now if you are not a seafood person or you don’t eat pork, you can substitute for lots of chicken and veggies.  When he had finished – it was a masterpiece!   Enjoyed by all (some more than once or twice!). 

Guests arrived and left thru out the night.  I have to say with such a casual environment, it makes me take a step back and think. How I can be a hostess as casually as they were versus worrying about everything being just perfekt!.  One guest didn’t see a step down on the deck and fell (she was not hurt, embarrassed yes – hurt no), there was a wine glass that was dropped/knocked over – don’t know, but broken.  The hostess hustled in the house to get a broom and dustpan – mean while – everyone went back to their conversations.  So there were hiccups in the party, but that did not impact the night or the fun and light atmosphere. I should also mention that there were a couple of cultures represented that probably partly influenced the party tone – French and Latin America. The French are so laid back as well as most from any Latin American country. Thru out the night there were conversations in English, Spanish and French!! How fun is that!  What a wonderful party full of fun, food, conversations and wine!   May we all be a little more relaxed at our next hosting!  Think about having a party around your favorite food, dessert or beverage – could be anything that you enjoy making and/or sharing! Be creative!

Happy Planning!  What’s your next party!

“With thee conversing I forget all time” – John Milton

Caramel Chicken

I doubled the sauce part of the recipe

Ingredients
2 Tbl vegetable oil
2 ½ lbs skin on, bone in chicken legs and thighs (I used 2 packages each of party wings and drummettes)
Salt
8 garlic cloves, peeled (I used minced garlic)
1/3 c packed light brown sugar
¼ c unseasoned rice vinegar (or more)
1 slices ¼” thick slices of peeled ginger (I used minced ginger because that is what I had on hand)
1 c low sodium chicken broth
¼ c reduced sodium soy sauce
2 scallions thinly sliced

Heat oil in a large wide heavy pot (I used a large dutch oven) over medium-high heat.  Season chicken with salt and working in multiple batches, cook until golden brown and crisp, 6-8 minutes per side; transfer to a plate.  Add garlic to pot and cook, stirring often, until golden, about 2 minutes. Transfer to plate with chicken.  Pour off fat in pot.

Return pot to medium-high heat and add ½ c water, scraping up browned bits.  Add brown sugar, stir to dissolve, then cook, stirring until mixture thickens and turns a deep amber color, about 4 minutes.  Carefully add vinegar (it may bubble up, sugar will crystallize).  Stir to dissolve sugar.

Add ginger, broth and soy sauce, then add chicken skin side up and garlic. Bring to a boil, reduce heat and simmer gently until chicken is cooked through, 20-25 minutes (I cooked for 15 minutes).  Transfer chicken to a plate.

Bring liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes.  Return chicken to pot, turn to coat.  Top with scallions and serve. (My chicken was lighter in color because I did not have time for this step.  I served the liquid as a dipping sauce instead.)