Mexico: One Plate at a Time Season 6 Episode 2

A lot of people know how to have a few guests over for a gourmet meal. And a lot of people know how to feed a big crowd a not-very-gourmet meal. Rick shows you how to plan a fiesta that’s bothbig and gourmet. And he focuses on the Spanish influence on Mexican culture with a spectacular menu for 25 that features Mexican takes on Spanish classics. For starters, there’s a sparkling Sangria Mexicana accented with lime juice. Then comes a chilled Roasted Poblano Gazpacho with fresh garnishes that’s made ahead and assembled at the last minute so the vegetables stay nice and crisp. Then, it’s a Mexican accent on that most iconic Spanish main dish of all, Mexican Paella with Shrimp, Mussels and Chorizo, and it’s not just the main course, it’s the party entertainment. First he shows how to construct a simple outdoor brick firepit, custom-built for an enormous three-foot paella pan. Then into the pan go pound after pound of chicken, seafood, rice, roasted chiles and chorizo, which simmer slowly over the embers as the guests gather around the fire. For dessert, there’s a creamy “Café de Olla” Flan with the clever, Mexican-inspired addition of spiced coffee. Rick shares helpful entertaining tips every step of the way, from how to do salad for a crowd (hint: avoid the baby greens) to choosing olive oil. From the cooking to the meal itself, this paella party gives a whole meaning to “entertaining.”