Paella accompanymints

In article <[email hidden]>, "Jag Man"

Quoted message said:

We want to do paella foe a large group... perhaps 30 people. I have a nice recipe for that, but
was wondering what we might do for appetizers and/or accompaniments.

Ed

If you want to stay with the Spanish theme, how about some Tapas as an appetizer. I've eaten and
made Paella dinners and never served anything with the Paella except a good bread.

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Life is like a roll of toilet paper the closer you get to the end... the faster it goes..

Bob Gottlieb

Will you cook one large batch? How big is your pan and what do you cook on?

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Jag Man" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We want to do paella foe a large group... perhaps 30 people. I have a nice recipe for that, but
was wondering what we might do for appetizers and/or accompaniments.

Ed

In article <[email hidden]>,

Jag Man said:

We want to do paella foe a large group... perhaps 30 people. I have a nice recipe for that, but
was wondering what we might do for appetizers and/or accompaniments.

Ed

Pita bread with Couscous?

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Quoted message said:

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cgi6.ebay.comeBayISAPI.dllOpen ↗

I do not have a paella pan. I have cooked it twice with pretty good results using a 15" diameter 5"
high nonstick pot, typically used for things like brased lamb shanks, etc. I confess I did not get
the coveted crust, but no one complained. I served 5 hungry people out of it NY's eve, with enough
for lunch for two on NY day.

For the larger party (30+) I will use that pot plus a rectangular turkey roasting pan, also non-
stick with a 4" wall. The two will probably serve about 20 I would think. I will have to cook a
second batch in either the 15" round pan or the roaster depending on how many show up. I plan to
cook the seafood, meats and vegetables ahead of time. Shortly before serving time I will add the
precooked stuff, rice, and broth to the pans on stove top, then transfer to oven for 15-20 minutes.

Ed

Quoted message said:

Will you cook one large batch? How big is your pan and what do you cook

on?

Quoted message said:

--

Jag Man said:

We want to do paella foe a large group... perhaps 30 people. I have a nice recipe for that, but
was wondering what we might do for appetizers and/or accompaniments.

Ed

I agree with Bob just a good bread.
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JakeInHartsel

Jag Man said:

I do not have a paella pan. I have cooked it twice with pretty good results using a 15" diameter
5" high nonstick pot, typically used for things like brased lamb shanks, etc. I confess I did not
get the coveted crust, but no one complained. I served 5 hungry people out of it NY's eve, with
enough for lunch for two on NY day.

For the larger party (30+) I will use that pot plus a rectangular turkey roasting pan, also non-
stick with a 4" wall. The two will probably serve about 20 I would think. I will have to cook a
second batch in either the 15" round pan or the roaster depending on how many show up. I plan to
cook the seafood, meats and vegetables ahead of time. Shortly before serving time I will add the
precooked stuff, rice, and broth to the pans on stove top, then transfer to oven for 15-20
minutes.

Ed

I would recommend that the seafood be cooked with the rest not seperately or ahead. About all that i
cook out of the sauce is the chicken. Shrimp i add at the very end, just before a short stint in the
oven maybe 5 minutes that dries the top of the rice and cooks the shrimp which are arranged in the
top of the rice.

I use a very large oven proof fry pan and make enough for about 15.
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JakeInHartsel