Spanish Summer

An outdoor paella party is the perfect way for friends to come together. -- Photos by Beth Furgurson

Saffron is a key ingredient to paella.

Isabella Arias (center) and friends John Goodpasture (left), Eliza Goodpasture (near right) and sister Mimi Arias (far right) play a game of bocce while the adults socialize. 

White anchovies in olive oil are another traditional tapas.

Marinated octopus shines in Ensalada de Pulpo.

Dinner begins with simple tapas: black and green olives, P'tit Basque, a sheep's milk cheese from the Basque region of Spain; and Pamplona chorizo.

Cathy and Andrew Green relax with the chickens. 

If you don't have a giant paella pan and gear, you can still make it on the grill, as Manny Mendez does here.

Phillip Goodpasture and his son John fill their plates.

Bob Butt, John Haddad, Manny Mendez, John Goodpasture, Paige Goodpasture, Mike Peasley, Eliza Goodpasture, Philip Goodpasture, Grace Peasley, Andrew Green, Mimi Arias, Cathy Green, Chris Arias

Rhode Peasley holds Jonah crab claws used in the Paella Mixta.

Paige Goodpasture refills her fellow guests’ glasses with white sangria.

Mendez keeps sangria simple. He soaks apple, peach, orange and lemon slices in a light red wine, like a Tempranillo, or a refreshing white, like an Albariño. 

Manny Mendez offers guests Paella de Pescado.

Paella mixta features clams, mussels and squid. 

Short-grain Calasparra rice is the key to the perfect Paella de Pescado.

Paella Valenciana combines 6-week-old petit poulet hens, rabbit, fava beans and snails.

A traditional flan ends the meal. 

Isabella Arias and Eliza Goodpature catch up after a long week.

Photos by Beth Furgurson