Suppose you have 40 people coming to have paella and you fear you may not have enough rice. Well, there’s an app for that. In fact there intentionally several of them. The idea was to keep the food coming so by the time the rice was ready, we would be able to satisfy whatever remaining hunger and/or gluttony remained.
The plan worked. Most certainly, nobody went home hungry. A testament to good planning considering that we were around for 11½ hours.
Here are some of the pre-paella appetizers (unfortunately not all survived long enough to be photographed):
- Goat butter with Kalamata Olives and Himalayan salt – But ofcourse, what type of salt do you put in your Kalamata Olive Butter?
- Lemon Rosemary popsicles, a palate cleanser.
- Saffron Turkey Empanadillas – making their second appearance in this blog
- Veggie Empanadillas – Also a big hit. Filled with eggplant, zucchini, garlic rosemary and lots of onion.
- Salmorejo & fried Serrano Tartlets – these were a big hit. Salmorejo is very Spanish thick sauce similar to a Gazpacho made with tomatoes, bread, garlic, olive oil, red wine vinegar salt and water. Recipes abound online, mine didn’t have any measurements, so better go online if interested.
- Zamorano (sheep cheese, similar to a Manchego) and Ibores (goat cheese rubbed with Pimentón and Olive oil, sharp and a little spicy)
- Pa amb Tomàquet – A Catalonian tradition, Bread, tomato, olive oil, salt and Serrano ham
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