Spanish Menu for 50 People

So this is how I cook for 50 people – I get some recipes off the net, then make a list of all the food I need, buy it up and cook my heart out!

This example is for a Spanish night – 2 types of Paella, Meatballs, Tapas, Churos, Sangria and Pina Coladas – if you shop smart this meal costs $250 for 50 people!

Shopping List

500g Prawns

500g Calamari

10 Onions

Garlic Jar

6 cans diced tomatoes

1g Saffron

500g Peas

500g Beans

3kg Arborio rice

500g White Fish

500g Mussels

10 lemons

2kg Chicken Legs

1kg Chorizo / salami

500g bacon

Chicken Stock

Seafood Stock

2kg meatballs

500g Stuffed Spanish Olives

8 Bread Rolls

1kg potatoes

250g Spanish Cheese

500ml olive or canola oil

5 Oranges

Apple

8l Shiraz

8l lemonade

700ml Rum

4l Pineapple Juice

500g butter

600g plain flour

12 eggs

65g caster sugar

5l milk

Nutmeg

Paprika

Cinnamon Ground

Parsley

1kg dark chocolate

Seafood Paella

·       Heat the paella pan. Add 2 tbsp of the olive oil, then the prawns and calamari. Cook for a few minutes until brown all over and season with salt and a little pepper. Remove to a bowl.

For the sofrito

·       Add the rest of the oil to the same pan and, when hot, add the onion. Cook over a medium heat, stirring occasionally until the onion has softened and is golden. Now add the garlic, cook for about 7-8 minutes until lightly coloured and softened. Now add the tomatoes, season liberally with salt and pepper and cook slowly until the sofrito has reduced and there is no liquid left. Add about 1/2 cup of water and continue to cook until the liquid has again reduced. This should all take about 45 mins and can be done ahead of time. The sofrito should have a concentrated flavour and pulpy consistency.

For the paella

·       While the sofrito is cooking, gently heat the saffron in a small pan for a few minutes, until it changes colour and becomes fragrant. Be careful as it burns easily. Remove from the heat, crush with the back of a spoon and add to 2 tbsp warm water. Add the prawns, calamari and paprika to the finished sofrito and cook, stirring for a few minutes, then add the water and bring to the boil. Taste mixture, adding salt if necessary.

·       Add the saffron, peas and the rice and bring to the boil. Stir briefly then turn heat to low. Place the pieces of fish and mussels over the rice and poke them in a little so they can cook. Do not stir.
Remove from the heat and cover with a tea-towel for 10 mins, then remove the tea-towel and allow to rest for another 5-10 mins before serving.
Squeeze over the lemon juice and sprinkle with chopped parsley.

Meat Paella

·       Pre heat the oven to 190C / 275F / Gas 5.

·       Remove the end bits of bone from the chicken legs, then cut them in half.

·       Cut the chicken breasts in half.

·       Coat all the chicken pieces with flour, salt and pepper.

·       Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them, to brown them all over.

·       Transfer them to a small roasting tray and continue to cook in the preheated oven or 30 minutes.

·       Add the chicken fillets to the pan and let them brown, then add the chorizo slices.

·       Lay the slices of pancetta over the top.

·       Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften.

·       Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.

·       Finely chop the parsley stalks and add to the pan.

·       When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary.

·       Cover the pan with foil.

·       When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves.

·       Check the seasoning.

·       Cut the lemon into wedges, place around the edge of pan, and serve.

Meatballs

·       Make small balls and roll each one in flour.
Bake in the oven for 30 minutes at 170c and then place them in the sauce

·       For the sauce:
Finely chop the onion and garlic
Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and garlic and gently fry until they begin to brown.
Add the chopped tomatoes and about half a glass of white wine.
Bring to the boil and cook for 5 minutes

Tapas

Filled Olives

Chorizo  & salami sliced

Bravas (Potato diced, Salt &Rosemary, oven roasted with the meatballs and then another 15 minutes at 220c)

Spanish Cheese

Churos

·       To make the hot chocolate, combine milk, rind, nutmeg and chocolate in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is hot. Remove from heat and discard rind. Use a hand blender to whisk until mixture froths. Pour into glasses to serve. Add sugar to taste.

·       Meanwhile, to make the churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.

·       Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.

·       Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil, using a knife to cut lengths. Cook for 1 minute each side, then drain on paper towel. Immediately place churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough. Serve immediately with the hot chocolate.

Sangria

·       Thinly slice 1 orange and 1 lemon. Cut each slice into small wedges and place in a large bowl. Add apple, cinnamon and brandy. Stir to combine. Cover and refrigerate overnight.

·       Juice remaining oranges and lemon. Combine 1 1/2 cups wine, 1 1/2 tablespoons sugar, 1 1/2 cups soft drink, 1/4 cup orange juice and 1 1/2 tablespoons lemon juice in a jug. Add half the apple mixture. Stir to combine. Repeat with remaining ingredients in another jug.

·       Spoon crushed ice into tall glasses. Pour over sangria. Serve.

Spanish Pina Colada

·       Mix 500ml Rum with 4l Pineapple Juice, Ice and lemon slices and garnish with a pinch of nutmeg.