Entertaining can sometimes be a stressful experience. I know because for year’s I would invite people over and then be completely swept up in the chaos of the moment. Questions such as this would race through my mind; Is the table set just perfectly? Is the menu going to be liked by everyone? Do I have enough? Have I done enough prep work to enable us to eat before 10pm? I would create such an issue of the whole experience that when the guests finally arrived I was so overwhelmed that I would find myself just trying to find a quiet space to breathe! Of course, when the guests would arrive they would always ask if they could help and I would politely reply — "Oh no, I’ve got it all under control!" I’m a little neurotic, I know…but this is the truth. Years now have passed along with many nights of entertaining. I am getting better — still not a completely relaxed pro — I admit I still obsess about every detail, but this is something that I am constantly working at.

Several things have helped me in my quest: 1) Prior planning. I meticulously go over the menu, the grocery list and the theme or overall feeling of dinner (relaxed, elegant, etc.). 2) I set the table and identify serving dishes ahead of time. 3) And probably most important of all (and still something the control freak inside me is working on) I try to let my guests help out in the kitchen. What I’ve discovered is that if you let your guests help out in the kitchen it is a great opportunity for them to be involved in the meal and ultimately the night ends up being more fun for all.

If you too are struggling with the same semi-neurotic entertaining issues might I suggest planning a Paella Party. Paella is an authentic Spanish rice dish that incorporates all sorts of vegetables and meats. Traditionally it was made with chicken and rabbit — but it has now been adapted to include all sorts of meats. What makes this such a great party dish is the fact that there are many little things to do such as prep vegetables, peel & de-vein shrimp (if using), cut up chicken and so forth. It is actually a very easy dish, just with a lot of ingredients — and it happens to be naturally gluten-free! Serve the paella with warmed corn tortillas, a great salsa and guacamole dip and some good Margaritas and you’ve got yourself a perfect party that everyone will enjoy.

Below you will find two paella recipes. The first, Valencia Paella, is a more traditional version of Paella (less the rabbit) and the second is my favorite, titled simply Paella. Both are good, but I like "Paella" better simply because it has a lot of interesting flavors including cinnamon, chiles and saffron.

Valencia Paella

Ingredients:

• 2 Tablespoons olive oil
• 1 lb. chicken thighs, skinned, boned and cut into 1 inch pieces
• 1 lb. chicken thighs, skinned, boned and cut into 1 inch pieces
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 3 ripe tomatoes, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 4-1/2 cups gf chicken stock
• 1 cup white kidney beans, drained and rinsed thoroughly
• 1 cup red kidney beans, drained and rinsed thoroughly
• 1 cup blanched green beans, cut into 1-1/2 inch pieces
• Salt and freshly ground black pepper to taste
• 2 cups Arborio rice or another medium-grain rice
• 2 Tablespoons fresh cilantro

Directions:

Heat the olive oil in a large paella pan or large, shallow skillet over medium heat. Add the chicken in batches and cook until browned on all sides and cooked through. Remove the chicken from the pan and drain on paper towels. Pour off all but 1 tablespoon of fat and add the onion and garlic; sauté until just tender, about 3 minutes. Reduce the heat to low and add the tomatoes, chili powder and cumin; cook for about 30 minutes, stirring occasionally. Return the chicken to the pan and stir to coat. Pour in the gf chicken stock. Increase the heat and bring mixture to a simmer. Add the kidney beans and the green beans and adjust the seasonings to taste with salt and freshly ground black pepper. Stir in the rice. Make sure the ingredients are well distributed in the pan and gently pat down the top. Cook, uncovered and undisturbed, over medium-high heat until the rice is cooked through and the liquid is evaporated, about 20-25 minutes. If the liquid evaporates too quickly add a bit more hot stock as needed. Don’t allow the rice to burn, but it is ok to have a dark brown crust on the bottom of the paella. This is considered desirable since it ads flavor to the finished paella. When the paella is done lay a clean kitchen towel over the top of the pan and let sit for 10-15 minutes before serving. Just before serving, stir in the fresh cilantro.

What your guests can do:

• Prep the chicken
• Prep the vegetables
• Rinse the beans
• Cook the chicken
• Cook the vegetables
• Put the remaining ingredients into the pan
• Enjoy a Margarita and good conversation while the paella cooks!

Paella

Ingredients:

Broth:

• 1 dried Anaheim chile
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 garlic cloves, peeled
• 4 cups gf chicken stock
• Pinch of saffron threads

Herb blend:

• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced

Paella:

• 24 unpeeled large shrimp (about 2 pounds)
• 1 teaspoon olive oil
• 2 gf hot-Italian sausages, cut into 1/2-inch pieces
• 4 chicken thighs, skinned, boned and cut into 4 pieces
• 2-1/2 cups finely chopped red bell pepper
• 2 cups finely chopped onion
• 2 cups sliced zucchini
• 1 cup canned diced tomatoes, undrained
• 1 teaspoon hot paprika
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 2 cups uncooked Arborio rice or other short-grain rice
• 1 cup fresh corn kernels (or frozen)
• 8 lime wedges

Directions:

To prepare the broth, remove stem and seeds from chile. Combine the chile, cumin, cinnamon, and 2 garlic cloves in a food processor; process until minced. Combine chile mixture, broth and a pinch of saffron in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat. To prepare herb blend, combine cilantro, lime juice, olive oil, and 2 garlic cloves. Set aside.

To prepare paella, peel and de-vein shrimp, leaving tails intact; set aside. Heat 1 teaspoon of oil in large paella pan or large skillet over medium heat. Add sausages; sauté 3 minutes. Remove from pan. Add chicken; sauté 3 minutes. Remove from pan. Add shrimp; sauté 2 minutes. Remove from pan. Add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Add tomatoes, paprika, salt, and 3 garlic cloves; cook 5 minutes, scraping pan to loosen browned bits. Add rice; cook 1 minute, stirring constantly. Stir in broth, herb blend, sausages, and corn; cook 15-20 minutes, stirring frequently. (Periodically taste and adjust seasonings to taste with salt and freshly ground black pepper.) Arrange shrimp, heads down, in rice mixture. Remove the pan from the heat. Cover with a towel, and let stand for 10 minutes. Serve with lime wedges.

What your guests can do:

• Prepare the broth
• Prepare the herb blend
• Prepare the shrimp
• Prep the vegetables
• Cook the sausage
• Sauté the chicken
• Sauté the shrimp
• Cook the vegetables
• Assemble the paella
• Eat & Enjoy!

Here’s to a great night entertaining (without the usual stress)!

- Glutenfreeda