Best 3 Party Paella Recipes

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Embark on a culinary journey to the vibrant streets of Spain with our delectable Party Paella recipes. Originating from the heart of Valencia, paella is a traditional Spanish dish that embodies the spirit of celebration and communal dining. Our curated collection of recipes offers a diverse range of flavors, colors, and textures that will tantalize your taste buds and transport you to the sun-soaked shores of the Mediterranean.

From the classic Valencian Paella, bursting with succulent seafood and tender chicken, to the vibrant Vegetarian Paella brimming with an array of colorful vegetables, our recipes cater to every palate and preference. Experience the smoky and rich flavors of the Black Paella, where squid ink transforms the dish into a mesmerizing dark hue, or indulge in the comforting goodness of the Seafood Paella featuring an abundance of ocean's treasures. And for those seeking a lighter option, the Chicken and Chorizo Paella offers a delightful balance of savory and spicy flavors.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process effortlessly. Our Party Paella recipes are not just culinary creations; they are an invitation to gather loved ones, celebrate special occasions, and create lasting memories around the table. So, ignite your culinary passion, invite friends and family, and let the vibrant flavors of paella fill your home with joy and laughter.

Check out the recipes below so you can choose the best recipe for yourself!

BIRTHDAY PARTY PAELLA



Birthday Party Paella image

Categories     Chicken     Garlic     Rice     Bake     Sauté     Sausage     Shrimp     Birthday     Bon Appétit

Yield Serves 10

Number Of Ingredients 16

3 tablespoons olive oil
6 fresh Cajun or hot Italian sausages (about 1 3/4 pounds)
12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
2 very large onions, chopped (about 5 cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
12 ounces tomatoes, chopped (about 1 1/2 cups)
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)
3 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds uncooked large shrimp, peeled, deveined
Generous pinch plus 1/4 teaspoon saffron threads
2 1/2 cups arborio rice or medium-grain white rice (about 17 1/2 ounces)
1 1/2 teaspoons salt
5 cups canned low-salt chicken broth
2 teaspoons paprika
Chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.
  • Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
  • Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
  • Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.

EASY PARTY PAELLA



Easy Party Paella image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h30m

Yield 20 to 24 servings

Number Of Ingredients 21

5 pounds chicken wings (30 to 40 wings)
8 tablespoons olive oil
Juice of 2 lemons
1 teaspoon ground cumin
Salt and freshly ground black pepper
40 mussels, scrubbed and debearded
1 cup dry white wine
3 pounds chorizo sausage
2 large onions, chopped
2 large sweet red peppers, cored, seeded and chopped
1 large green pepper, cored, seeded and chopped
6 cloves garlic, minced
2 teaspoons oregano
5 cups long grain rice
1 28-ounce can whole plum tomatoes
6 cups well-flavored chicken stock
1/2 teaspoon powdered saffron
3 pounds cooked shelled shrimp
1/2 cup drained capers
3 tablespoons minced fresh parsley
Lemon wedges for garnish

Steps:

  • Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
  • Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
  • Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
  • Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
  • Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
  • Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
  • Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
  • While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
  • Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
  • To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
  • Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
  • Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
  • Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.

Nutrition Facts : @context http, Calories 752, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 41 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 1419 milligrams, Sugar 4 grams, TransFat 0 grams

PARTY PAELLA



Party Paella image

Jazz up your next party with this yummy, easy-to-prepare-and-even-easier-to-eat paella. Found in the NYT, originally published with FOOD; Paella That's Easy to Prepare for a Party, by FLORENCE FABRICANT, December 27, 1992.

Provided by evelynathens

Categories     One Dish Meal

Time 2h45m

Yield 20-24 serving(s)

Number Of Ingredients 21

5 lbs chicken wings (30 to 40 wings)
8 tablespoons olive oil
2 lemons, juice of
1 teaspoon ground cumin
salt & freshly ground black pepper
40 mussels, scrubbed and debearded
1 cup dry white wine
3 lbs chorizo sausage
2 large onions, chopped
2 large sweet red peppers, cored, seeded and chopped
1 large green pepper, cored, seeded and chopped
6 garlic cloves, minced
2 teaspoons oregano
5 cups long grain rice
1 (28 ounce) can plum tomatoes
6 cups well-flavored chicken stock
1/2 teaspoon powdered saffron
3 lbs cooked shelled shrimp
1/2 cup drained capers
3 tablespoons minced fresh parsley
lemon wedge (to garnish)

Steps:

  • Disjoint the chicken wings, discarding the wing tips or reserving them for making stock. Place the remaining wing pieces in a large bowl. Mix three tablespoons of the olive oil with the lemon juice and cumin. Season this mixture to taste with salt and pepper. Pour over the chicken wings, cover and allow to marinate one to four hours.
  • Up to two hours before serving time, steam the mussels. Bring the wine to a simmer in a large pot, add the mussels, cover tightly and cook over medium heat until they open, about 10 minutes. Leave the mussels in the covered pan until shortly before serving time.
  • Saute the chorizos over medium heat in a six-quart casserole until they are cooked through, 15 to 20 minutes. Remove them from the casserole, draining them well, and set them aside on a plate covered with a paper towel. Leave the fat in the casserole. Add the remaining olive oil to the casserole.
  • Add the onions and peppers to the casserole and cook over low heat, stirring, until the vegetables are soft but not brown. Stir in the garlic, cook briefly, then add the oregano. Stir in the rice and cook for several minutes, stirring, until the rice is well coated with the other ingredients. Remove the casserole from the heat.
  • Drain the canned tomatoes, pricking them to drain the liquid inside. Reserve all the tomato liquid and chop the tomatoes fine. Stir the chopped tomatoes in with the rice.
  • Measure the reserved tomato liquid. You should have about a cup and a half. Add a little water if necessary to make this amount. Place the tomato liquid in a saucepan along with the chicken stock and bring to a simmer. Stir in the saffron, remove from the heat and allow to steep for 10 minutes. Meanwhile, slice the cooled chorizo into rounds a half-inch thick.
  • Place the casserole over medium-low heat and bring to a simmer. Stir in the pieces of chorizo, then stir in the tomato and chicken stock seasoned with the saffron. Bring to a simmer and add salt and pepper, if necessary. Cover and cook over low heat until all of the liquid is absorbed and the rice is done, which should take about 20 minutes. Set aside, covered for at least 20 minutes.
  • While the rice is cooking, remove the shrimps from the refrigerator so they can come to room temperature.
  • Preheat a broiler. Place the marinated chicken wings on a broiling pan and broil until they are browned and cooked through, about 25 minutes. Turn them once during the cooking. Transfer them to a large platter or bowl, cover with foil and set aside.
  • To serve, spoon the rice gently into one or more large mixing bowls to fluff it. Do not fill the bowls more than half full or you will have rice all over the floor. Taste the rice for seasoning and add more salt and pepper, if necessary, so that the seasoning will need no further adjusting.
  • Gently fold the capers, parsley, shrimp and chicken wings in with the rice.
  • Warm a large serving platter or shallow bowl. Even a big paella pan can be used as a serving dish. Transfer some or all of the paella to the platter or bowl. If there is not enough room for all the paella on one platter, you can use two platters or keep some of the paella reserved in the kitchen for refilling the platter.
  • Briefly reheat the mussels in their broth, then arrange them, in their shells, around the edge of the platter, alternating them with the lemon wedges. Place the platter on the buffet table along with serving spoons. After all the guests have served themselves, rearrange the paella on the platter, refilling the platter, if necessary, or transferring the remaining paella to a smaller platter so it continues to look attractive.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't overcrowd the pan: If you add too much rice or seafood to the pan, it will not cook evenly.
  • Let the paella rest before serving: This will allow the flavors to meld and the rice to absorb the broth.
  • Serve with a variety of condiments: Traditional accompaniments include lemon wedges, aioli, and garlicky mayonnaise.

Conclusion:

Paella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a party or a weeknight meal. With a little planning and preparation, you can easily make a delicious paella at home. So next time you are looking for a new recipe to try, give paella a try. You won't be disappointed!

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