A favorite of ours (with some modification), this grilled paella is a summer favorite, even with some pretty picky kids. [level-members]
The only real change we make is to move the whole enterprise outside. Except for basic prep work, we do everything on the grill. Much easier cleanup, and much better flavor. Grilled paella from the New York Times.
For wines, we like to experiment with rosés, from light and nearly evervescent to darker and meatier. Lighter, fruitier reds work well, too, and if you’re just not in a wine mood, lighter-bodies beers are a great accompaniment, as well.