Shared Tapas With Paella And Shared Desserts Recipe

Prepare bread and almonds

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and toast 6–8 minutes until golden and crisp. Spread Marcona almonds on the same sheet and toast 4–6 minutes until fragrant. Remove and let cool.

Warm chorizo

Heat a skillet over medium heat, add 1 tablespoon olive oil and the sliced chorizo. Cook 4–6 minutes, stirring occasionally, until the edges are browned and some fat has rendered. Transfer to a serving dish and sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon sea salt, and a grind of black pepper. Drizzle with 1 teaspoon olive oil.

Assemble tapas

On a large platter, arrange toasted baguette slices, warmed chorizo, Manchego cubes, roasted red peppers, marinated olives, and toasted Marcona almonds. Sprinkle chopped parsley over the platter, season the peppers and olives with remaining 1/4 teaspoon sea salt and a pinch of paprika if desired. Serve at room temperature so guests can share.

Prepare saffron and stock

Warm the stock in a saucepan until hot but not boiling. Crush saffron threads between your fingers and stir into 1/4 cup of the hot stock to bloom for 5–10 minutes.

Sofrito

Heat a 15-inch paella pan or large, wide skillet over medium heat. Add 3 tablespoons olive oil. When hot, add chopped onion and cook 5–7 minutes until soft and translucent. Add minced garlic and red bell pepper and cook 2–3 minutes more. Stir in the grated tomato and cook until the mixture thickens and most liquid has evaporated, about 6–8 minutes. Stir in smoked and sweet paprika and cook 30 seconds until fragrant.

Toast rice & deglaze

Add the rice to the sofrito and stir to coat for 1–2 minutes so each grain becomes glossy. Pour in the white wine and cook until mostly absorbed, about 2–3 minutes, scraping up any browned bits from the pan.

Add stock and simmer

Pour the remaining hot stock and the saffron-infused stock over the rice (total about 6 cups), add 1 teaspoon salt and 1/2 teaspoon black pepper, and spread the rice evenly. Increase heat to bring to a steady simmer, then reduce to medium-low. Do not stir from this point. Cook uncovered for 12 minutes.

Add seafood and peas

After 12 minutes, arrange the squid rings, shrimp, and mussels on top of the rice, pressing them lightly into the mixture. Sprinkle the peas evenly. Continue to cook for another 8–10 minutes, until shrimp are pink and opaque, mussels have opened, and most liquid is absorbed. If the top remains too wet, increase heat in the last 1–2 minutes to finish the socarrat (crispy bottom) — listen for a gentle crackling. Discard any mussels that did not open.

Rest and finish

Remove the pan from heat, cover with a clean kitchen towel or aluminum foil, and let rest 5–8 minutes. Sprinkle chopped parsley over the paella and arrange lemon wedges around the edge. Serve directly from the pan so the group can share.

Make simple sponge cakes

Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan or two 6-inch round pans. In a bowl, cream softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla. In a separate bowl, whisk together flour, baking powder, and ground cinnamon. Fold dry ingredients into wet batter until just combined. Pour into prepared pan(s) and smooth the top. Bake 25–30 minutes (for 8-inch) or 18–22 minutes (for 6-inch rounds), until a toothpick inserted in the center comes out clean. Cool completely on a rack.

Prepare chocolate shards and berries

Melt the dark chocolate in a double boiler or microwave (heat in 20-second intervals, stirring between each until smooth). On a sheet of parchment, spread or drizzle melted chocolate into shards or small pools. Chill in the fridge 10–15 minutes until set, then break into pieces. Rinse and dry fresh berries; if using strawberries, hull and halve them.

Assemble desserts platter

Cut the cooled sponge cake into small squares or slices suitable for sharing. Arrange cake pieces, chocolate shards, and fresh berries on a large serving board. Dust lightly with powdered sugar just before serving. Optionally, serve with extra berries or a small bowl of whipped cream or mascarpone on the side.