So we'd love to lift this idea straight from tapas and into our next dinner party. We'd make a modestly sized pan of paella and then serve it in little dishes to our guests as a first course or an hors d'ouevre. Looks beautiful, and delicious too, right?
Plus, it's one more way to put all those mini pans to good use.
Do you have a good recipe for paella? We have a couple friends we consult when we want to make this classic dish, but we also like to refer to this article from Fine Cooking:
PS - The Basque tapas place where we had this great little dish was called Txori Bar, in Belltown.
Related: Dispatch from Spain: Paella
(Image: Faith Durand)