We make paella all the time because we are Spanish food lovers. Yes, for this you should definitely have a real paella pan. You don't need an expensive one-- carbon steel is great, and reasonably priced. Serving with a salad is fine.

I am on my way out right now, but if later you want some Spanish tapas ideas to start with, let me know and I can give you some. Are you looking to steer clear of meat, or no?

Oh great, thanks! The pan I intend to use isnt far off from a paella pan but it is ss and smaller. It is the all-clad petite braiser (i dont think they sell this anymore). It is *almost* as shallow-- but not carbon steel. It is only 10" but there will be only 2 of us .. I think it should be fine.

And yes.. definitely will serve with lemon!

photo from online .. mine isnt oxidized on the outside as this one is.

Don't use that pan.

ok then .. thanks:)

Yes, meat is fine! Thanks, sas!

Disclaimer: I have never made paella.

But if you believe you would make it again, I would invest in a paella pan. There are some reasonable options out there. Here is what seems like a good review:

Paella pan reviews

Bacon wrapped anything is good, and I would not complain that scallops appeared in 2 dishes. But perhaps bacon-wrapped dates. Or if you need a veg, bacon wrapped asparagus.

With a Spanish theme, I think you have to serve patatas bravas and croquetas. You can buy ready-made croquetas to save time.

Thanks, Feathers.. yes, I saw that article on Serious Eats! My hesitation to buy a new pan isn't because I don't want one.. it is about the travel. I am already adding a pan to SO's cupboard (I won't cook steak in his fry pans) and he is limited in space and doesnt cook much himself. He will use a cast iron oan.. but he won't use a paella pan unless I am there to cook it. I will buy one for here.. but if I buy one for NYE, I will have to lug it home. Sorry prob more than you need to know lol.

I suspect he will say the same as you-- why are 2 scallop dishes a problem??!! I also love the idea of wrapped asparagus (i usually wrap them in thin sirloin slices or puff pastry).. Of course patatas bravas and maybe croquettas too .. I hadnt thought of either but both are classics! Thank you!

Pequillo peppers (can be bought whole, in a jar) stuffed with herbed goat cheese

Pan con tomate

Garlic mushrooms

Bacon wrapped dates stuffed with goat cheese

Or just go the easier route with some sliced spanish ham and/or chorizo

The reason that the all-clad pan won't produce good paella is that you really need a thin bottomed pan to get the liquid to cook away correctly, and for the slightly crispy bottom that you want on the rice. We have that same all-clad braiser, and it really is too deep and thick for that use.

Just for no reason whatsoever, I am flaunting the paella my husband made recently. We usually don't crowd the pan with such large lobster tails, but we were entertaining friends we hadn't seen in a while and we wanted to be fancy.

Wow, sas! That looks spectacular!

I do get the desire for a thin-bottom carbon steel pan .. just was trying to avoid carting it around.

Love your appetizer ideas also.. will definitely make garlic mushrooms and spanish ham. I will save the others for "next time". I definitely want to make it here.. maybe on the big green egg?

Do you cook yours outdoors, sas? I have visions of getting a HUGE paella pan and a burner in the future. Maybe for my retirement party ;)

We have cooked them outside, but usually do indoors. The technique my husband likes to use involves both stovetop and oven cooking, with a finish on the stovetop to get the crispy bottom.

And I definitely get the not wanting to carry a big pan around.

And this is why I don’t really like to cook. LOL I have, like, 4 pans.

But that paella looks amazing!

Funky, I understand that you don't like olives, but LOTS of people do, and if I were a guest at a Spanish-themed dinner, I'd secretly be disappointed that no olives made an appearance.

Sue, in the scheme of cooking paraphenalia, a paella pan is small potatoes. You can get one for less than 50 ... with many recommended pans in the $30 range. I think you and your crew might really enjoy making it at the beach ... and while I am making seafood paella, you can make it with just chicken and chorizo or even vegetarian/vegan!

Luckily my party is a party of 2, Bunny ... so he will need to put up with it or prepare his own olives. :) I won't even eat anything that has touched the brine.

I DO serve olives for parties here -- at least when my mother is in attendance. She loves them and I buy them just for her.

I am with you, Funky. I won't touch anything with olives in it. But my husband loves them and we often put them out for company. But if I'm putting them out and any of the brine gets on my fingers, I have to run to the sink to wash them immediately!

party of 2

Got it. I thought you were talking about more people. I know a couple of other people who can't abide olives of any kind. More for me, I guess.

LOL Sas! Same! I thought I was the only one

I don't know what it is.. I like olive oil .. I love pickles ... I can tolerate capers .. . olives are a no go.

I love all olives and my three grandkids would fill up all ten fingers with black olives and then eat them when they were little.

Never made paella, but would like to.

What about Angels on Horseback (bacon wrapped oysters)?

This thread is going to make me look very picky ... but I havent eaten oysters (raw or cooked) since I was very sick for many months from eating raw oysters.

While it is taking some liberties with a "spanish spread" .. I am leaning towards sausage and honey, Scallops wrapped in Bacon, Patatas Bravas, garlic mushrooms, and asparagus wrapped in something. And that doesnt even include spanish ham or cheese yet.

It is sounding like a meal to me. I may need to split these into two different meals on different days.

I grew up on the coast and haven’t EVER eaten raw oysters. Cooked are fine.

That said, I got sick as a child and part of what I had eaten was French cut green beans. I have not eaten French cut in over 50 years.

Looking forward to your paella.

I’ve made a lot of paella using a vintage enameled pan. Could never get it right in a traditional pan. If you love cookbooks and love Spanish food, I highly recommend this one

.

Its funny what our brains do to us, huh. Sherry. i also dont eat mayo and eggs together for a similar reason!

ohhh 1929 … yes yes, i do and do! Thank you!

I once threw up after eating chef boyardo ravioli when I was probably about 10 years old. I have never eaten ravioli or any kind since then. I know it's crazy but I just can't.

My son in law has always hated olives. My daughter and I are slowly changing that. My favorite, and one that is really mild is Castelvetrano. I put out a bowl of them on the appetizer table at Thanksgiving and he asked me what they were because he really liked them.

So maybe if you see those, give them a try. Or not. Because I totally understand not wanting to eat something since I am probably the pickiest adult eater!

Castelvetrano olives are prized for their mild, buttery, and slightly sweet flavor with a hint of savory richness, bright green color, and meaty, tender texture, making them a popular, approachable snack olive from Sicily that's cured to remove bitterness. Often called "dolce" (sweet), these green beauties offer a pleasant, buttery finish that appeals even to those who dislike strong, briney olives, pairing well with cheeses, meats, and in various dishes.

DH had a bad case of pneumonia as a kid. The last thing he ate before getting sick was rock candy. He still can barely look at rock candy.

I ate granola for breakfast the day I first got my period, and wicked cramps, in my teens. Haven't eaten it since.

LOL love all the stories of what you can never eat again ... it really is crazy the things we carry with us!