The group gathered for a house-warming party and what a treat to be part of it! It was a large crowd and everyone had a great time.
The hosts hired Hola Paella to provide the delicious food and a fantstic show. They cooked the paella as we all watched. Step-by-step they showed us how its done and our appetite just kept growing and growing. Gratefully the delicious appetizers (Serrano ham and melon mini-skewer; Manchego cheese, Spanish chorizo and Spanish olive stuffed with pimiento in a toothpick; and vegetarian empanaditas) were being served with wine, beer and sangria while we watched.
Making paella is an art form, and Chef Fernando and Team at Hola Paella sure have the experience and love that it takes to make this tasty dish.
The Paella Valenciana is my favorite with all the seafood (mussels, clams, calamari, scallops, peeled and devained shrimp), chicken, Spanish chorizo, pork sausage, timely prepared with rice and vegetables (sweet peas, green beans, garlic, onions, roasted peppers, Spanish saffron and spices. They also prepared, for any guests with allergies, an All Meat Paella with rice, boneless chicken, Spanish chorizo, pork sausage and green and red roasted peppers, green beans, sweet peas, garlic, onions, Spanish saffron and spices. Both were served with a house salad (Mixed organic baby greens, red peppers, & walnuts served with honey Dijon vinaigrette dressing) & a French Baguette with Butter.
We all chipped in on the drinks and desserts and I assure you nobody left hungry. The small donuts with dulce de leche filling were the first to disappear. The peanut butter pie with whipped cream was a close second. Many guests asked to take some of the peanut butter pie home, because they heard it was good but had not had a chance to taste it. I should have thought of that!
I must confess I did not pay much attention to the libations, my glass was always full with something special that one of the weekend winos had brought to share. I do know that I started with a delicious home made Sangria — must get the recipe.