This is my second year hosting a dinner party for Valentine’s Day with about 12 of our close friends. Last year it sprung about because I felt that a fun intimate dinner would be much better than everyone splitting off, spending money on separate dinner, then just getting together afterwards anyway.
A couple of weeks ago, Matt and I went to a cooking class at Sur la Table which focused on spanish cuisine. It was absolutely delicious and we thought it was a wonderfully, warm, intimate theme to bring to our V-day dinner party.
As with each party I show you guys, I first put together a mood board of photos that help to keep my focus and color palette while planning the event. I’ll focus on lots of warm, earthy colors like, red in some flower garland, terra cotta in my tapas bowls, brown with some olive wood, and gold in the fiery patatas fritas and lemon. A little blue of some painted pottery will be thrown in there for balance to keep all the warm hues from meshing together.
On the menu:
Tapas
Spanish cheese, olives, cured meats, sautéed mushrooms, and stuffed piquillo peppers styled with terra cotta tapas bowls, olive wood serving accessories, and my go-to parchment paper.
Paella
Two kinds – a seafood version and chicken and chorizo version. Staples are a good pan and a ton of short grain rice.
Dessert will not be flan
I’m not a fan of flan, but instead will be a hazelnut brandy custard which is warm and creamy (nobody will miss the flan)!
On the drink menu:
Cava (Spanish sparkling wine)
Spanish Red Wine – above from spanish winery Mas Candi
After Dinner Spanish Lattes (with a spicy, boozy kick!)
In my opinion, no matter what the theme, or how elaborate you choose to take it – any party where family style serving and help-yourself tapas are involved is instantly casual. This is kind of a new theme for me, so I’m sticking with that more rustic, casual approach so that I’m not completely out of my comfort zone!
I’ll be back next week to show pictures from the evening as well as the recipes I used!
Have a TERRIFIC Thursday!
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Sounds like fun. Lord knows I love a party with a cohesive theme.
I’ve gotta say, though, when I read the caption for your first collage, all I could think of was Stefan from SNL saying “spicy.” You should probably work that in somehow.
maybe I’ll make it a game… whoever can work “spicy” into their normal speech the most wins a prize!
Yum! I love Spanish food, and wine, and cava… all things Spanish! Themes are a great idea for parties, and I think I will have to try this one soon! Looking forward to seeing your paella recipe, as sometimes it can be tricky to make well.
YUM! That sounds amazing. Can’t wait to hear/see how it all turned out. Such a great idea to do a group V-day shin dig.
I never liked flan either until I tried Flan King (www.flan-king.com) gourmet flan. It’s pretty amazing stuff. They have a number of great flavors including chocolate, coffee, banana, marble, etc. If you’re feeling daring sometime, try their variety pack. I think there’s still a discount code for 10% off – GS3255
I’ll have to try this! Too bad I don’t have enough time to order for the party!
Just found your blog and I’m hooked, Erin! I can’t wait to try this Spanish night for myself. Lovely post.
Hola!! nice website & publications but only I would to bring some information about our spanish gastronomic culture: our typical spanish paella is NEVER chilly, should be cooked with seafood or chicken adding vegetables as well. And chilly (picante) is not typical from Spain (Europe), that is from Mexico even we respect very much each other & we are “brothers” , I would like to point this because when we watch American TV we always watch that you mix our cultures and none of us like that. Enjoy it!!
Hi Belen – Thanks for the tips! I don’t use any chilies in my paella either! I do use a hot sauce on my patatas bravas, however! Is that how you do it too?
Hi Erin, sorry for the delay… yes we do! we use hot sauce on our “Patatas bravas” the adjetive of “bravas” is because is quite chilly (not too much) & you must be “brave” to eat them. These potatos are tipycal from Madrid:
Ingredients:
1 onion
1 clove garlic
1 cup natural tomato
1 pinch of saffron
1 teaspoon sugar
2/3 cayenne pepper
1 little piece of cured ham
1 teaspoon cayenne pepper
1 tablespoon flour
Add a splash of Sherry vinegar
Olive oil (to fry the potatos, but I prefer Extra Virgin Olive Oil, the taste will change a lot, for me better)
Salt
Elaboration:
Chop fine the onion and the garlic clove and frie it in oil, simmered together with the tip of ham and two or three Cayenne peppers. When the onion is transparent add the Cayenne Pepper (outside the fire so you do not burn it) and the strands of Saffron, give a few laps, add the crushed tomatoes, seasoning along with the teaspoon of sugar and cook stirring for 5 minutes. Incorporate flour diluted in water, mix well, cover with water, and cook for 15 minutes more. At the end of cooking add the splash of vinegar, mix well, take the tip of ham, go through the blender and is ready. Potatoes should be 1st quality, should be cooked for 5 minutes whole with skin, let cool, peel, cut in squares and finally fry them in hot extra virgin olive oil.
Seems difficult but it is not, once you do a big quantity of sauce, for example double ingredients, you can freeze it & use it in the future.
Hope you like it, and enjoy it!! do not hesitate & contact me anytime for any question.
Nice to hear from you!! Best regards… from our sunny Spain!!