Getting saucy

Albóndigas en Salsa de Tomate (Meatballs in Tomato Sauce)

Setas al Ajo (Garlic Mushrooms)

I’ve been craving paella lately, and it’s so much better when its shared alongside a good Spanish red and a lively conversation.  Sounds like the recipe for a dinner party!!!

If I’ve learned anything entertaining friends, it’s that not everyone shows up on time – maybe they get lost or maybe they’re just not obsessively punctual like yours truly.  So, I fix an appetizer or two that we can munch on as the group comes together.  The main course tends to be something that comes out of the oven after the last guest arrives or can stand the rest.  Or, occasionally in the case when I haven’t had time to prep the ingredients in advance, isn’t even close to ready and becomes its own entertainment as guests stand around my open kitchen watching me finish cooking.

Normally when I make paella, my tapas selection tends towards olives, marcona almonds, sausages.  This time, I decided to try a couple of warm tapas, Albóndigas en Salsa de Tomate (Meatballs in Tomato Sauce) and
Setas al Ajo (Garlic Mushrooms).

Note to self: buy more GF bread next time!!! The sauce on these meatballs was so good, one friend kept going back and scooping out one meatball and two or three spoonfuls of the sauce, which he would them mop up every last drop of with the GF bread I had toasted.  Another piled mushrooms on pieces of toast like bruschetta, so that the garlicky sherry sauce would soak in.

 

 

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