Wondering how to choose the best paella pan? This article will help you get the right size, material and type of paella pan for you and your cook top.

I love cooking, and eating, paella, especially this Shrimp and Chicken Paella.  To do it right, I needed to have the best paella pan to work with.

Thankfully, my husband did some research before buying my first paella pan for my birthday. He found that there are a lot of options available and he chose the best paella pan for us. 

If you want to know how to choose a paella pan, so this article has information to help you find the best paella pan for you!

So, how do you choose the best paella pan for you?

First of all, you have to decide on the size of the pan, or multiple sizes if you are cooking for different numbers of people.

You’ll also want to consider what type of pan is best for you.

Then you will also need to pick the right style that works with your cook top and oven baking if you use an oven to cook your paella.

Which Paella Pan Size Should You Choose?

There are many paella pan sizes available.  The size of paella pan you should choose depends on how many people you typically serve. 

Here are the most common options:

The most popular pan sizes are between 14 and 16 inches in diameter, and all of those are able to serve 4 people. If you typically serve 4 people, then you can either get a 14, 15 or 16 inch pan. I suggest getting the 16 inch pan, because you are going to want leftovers! Yum!

If you are serving a crowd, then you need to consider a large paella pan. Just make sure it will fit on your cook top or purchase an outdoor tripod as discussed below.

What Type of Paella Pan Should You Choose?

The most popular paella pans are made out of three different material makeups.  This choice will be based on your personal preference and the properties of each.

Carbon Steel Paella Pan

Originating from Valencia, the home of paella, a carbon steel paella pan is an ideal choice for those who value tradition and aim to achieve an authentic ‘socarrat’, the crisp rice crust that forms at the bottom of the pan. Carbon steel is the traditional material for paella pans in Spain and boasts the highest thermal conductivity of the three types, which enables rapid and even heating.

Their design, which includes a dimpled bottom, aids in the even distribution of heat, contributing to the development of the desired socarrat. Similar to an iron skillet, these traditional paella pans need seasoning before the first use and more maintenance after cooking to ensure they don’t rust. When using a carbon steel pan, make sure to initially season it with vegetable oil on either an open flame or stove for optimal performance.

However, keep in mind that carbon steel pans are not dishwasher-safe. Therefore, they require careful hand-washing. It’s best to avoid using soap, as it can strip the seasoning off the pan. Instead, scrub gently with a paper towel to remove residue, then dry thoroughly to prevent rusting.

Here is a restaurant-grade, 16-inch carbon steel pan from Garcima, a top maker of authentic paella pans, made in Spain.

Enameled Steel Paella Pan

Enameled steel paella pans are a great choice for those who prefer easier care instructions. Unlike carbon steel pans, they’re coated with a thin layer of enamel, making them more resistant to rust and reducing the need for rigorous seasoning. These pans are a favorite among cooks who regularly prepare dishes with acidic ingredients, such as tomatoes and lemon, which can otherwise react with bare metal.

The enamel coating makes this type of pan more durable, but care should be taken when handling so that you do not to chip the enamel, which will then cause them to rust. Despite the lower thermal conductivity compared to carbon steel, these pans still deliver a delicious socarrat, especially when used on a gas stove. Enameled pans can usually be washed with soap and water, but they are not typically dishwasher-safe.

Here is a 16-inch enameled pan from Garcima.  Made in Spain.

Stainless Steel Paella Pan

Stainless steel paella pans are a popular choice due to their durability, because they don’t rust, you don’t have to season them before using them, they are easy to maintain and you don’t have to worry about chipping them. Also, their shiny surface makes them a great to serve on the table and hang in your kitchen. Quality stainless steel paella pans are made of 18/10 or 18/8 stainless steel. I don’t recommend buying an 18/0 version because it is not very corrosion resistant.

They are suitable for various cook tops, including gas, electric, and induction. While these pans have lower thermal conductivity than carbon steel pans, with careful heat management on the stove or oven, they can still produce a good socarrat.

One of the great features of stainless steel paella pans is their dishwasher-safe nature. Just ensure that no food residue remains before placing them in the dishwasher.

We use these two paella pans and use them over 2 gas burners and rotate them a quarter turn about every 30-60 seconds.  They work great and they look great. This is our smaller pan: 16-Inch Stainless Steel Paella Pan from Garcima and our larger one: 18-Inch Stainless Steel Paella Pan from Garcima.

Non-Stick Paella Pan

A non-stick paella pan can be a practical choice for those who prioritize convenience. These pans are often made from aluminum or stainless steel, with a non-stick coating applied. They are ideal for beginners, as the non-stick surface makes it easier to achieve a good socarrat without the rice sticking to the pan. They are also easier to clean, with many being dishwasher-safe.

However, non-stick paella pans are less durable than their carbon steel or stainless steel counterparts, as the coating can wear off over time. Also, they’re not suitable for cooking paella on charcoal grills or open flames, as high heat can damage the non-stick coating.

Here is a 16.5 Inch Non-Stick Paella Pan.

Cast Iron Paella Pan

Cast iron paella pans, though not traditional, have gained popularity due to their heat retention properties. This can be particularly beneficial when cooking paella in an oven, as the cast iron pan can hold and evenly distribute the heat, ensuring the rice and other ingredients cook perfectly. Like carbon steel pans, cast iron pans also need to be seasoned before first use.

Cleaning involves hand-washing without soap and drying thoroughly to avoid rust. Over time, these pans develop a natural non-stick surface that enhances the flavors of your dish.

Here is a 13-Inch Cast Iron Paella Pan and a larger 16-Inch Cast Iron Paella Pan.

Copper Paella Pan

A copper paella pan, although less traditional, can be a beautiful and functional addition to your cookware. Renowned for its excellent thermal conductivity, it heats quickly and evenly, essential for creating a delectable rice crust in your seafood paella or any other variant. However, copper pans are usually lined with stainless steel or tin because copper can react with acidic ingredients, altering the flavors of your dish.

Copper paella pans require special care instructions. They are not dishwasher-safe and must be hand-washed with mild soap. Over time, copper can tarnish, but it can be restored to its original shine with a copper cleaner.

Here is a beautiful 18-Inch Copper Paella Pan.

What Style of Paella Pan Should You Choose for Your Cook Top?

Not all types of paella pans are suitable for all cooktops. Here’s a breakdown for each type:

Carbon Steel Paella Pan: Works well on gas and electric stovetops. For induction cooktops, you would need a flat-bottomed version. Also, not all carbon steel pans are induction compatible, so check the manufacturer’s information.

Enameled Steel Paella Pan: Suitable for gas, electric, and induction cooktops. However, similar to carbon steel pans, ensure the bottom is flat for induction cooktops.

Stainless Steel Paella Pan: Works on all types of stovetops, including induction. For best results on induction cooktops, look for pans with a magnetic base.

Non-Stick Paella Pan: Works on gas and electric cooktops, but not all non-stick pans are suitable for induction cooktops. Check with the manufacturer to be sure.

Cast Iron Paella Pan: Cast iron pans are excellent for all types of cooktops, including induction, due to their high heat retention and even heat distribution.

Copper Paella Pan: Typically compatible with gas and electric stovetops, but not all copper pans work with induction cooktops unless they have a magnetic layer added.

Always check the manufacturer’s instructions before using a particular pan on your cooktop, especially when it comes to induction cooktops, as not all pans are compatible.

Which Paella Pans Work in the Oven?

It’s important to remember that not all types of paella pans are suitable for oven use. Here’s a breakdown:

Carbon Steel Paella Pan: Yes, carbon steel pans can be used in the oven, but be sure there are no plastic handles or other elements that could melt or be damaged.

Enameled Steel Paella Pan: Yes, enameled steel pans can also be used in the oven, given the same precautions as for carbon steel pans.

Stainless Steel Paella Pan: Yes, stainless steel pans are typically safe for oven use, and they often have handles that are also oven-safe.

Non-Stick Paella Pan: This depends on the specific pan and its construction. Not all non-stick paella pans are safe for oven use, as high temperatures can damage the non-stick coating. Always check the manufacturer’s instructions.

Cast Iron Paella Pan: Yes, cast iron is typically safe for oven use, and it retains heat very well, making it an excellent option for oven-cooked paella.

Copper Paella Pan: Yes, copper pans are oven-safe. However, they might require more care to maintain their appearance over time due to potential tarnishing.

Regardless of the type of pan, always check the manufacturer’s instructions before using it in the oven. The handles and other parts of the pan may not be oven-safe, even if the main body of the pan is.

What if You’re Cooking for Large Parties?

If you are cooking paella for large parties, then look at getting a large outdoor paella tripod kit that includes the stand, burner and paella pan. These kits use a typical outdoor gas grill propane tank.  You may need to purchase a hose with the right fitting from your hardware store to connect it to the burner. 

Here are a few different sizes you can order from Amazon:

Paella Pan, Paella Burner and Stand Set – Complete Paella Kit for up to 14 Servings

Paella Pan, Paella Burner and Stand Set – Complete Paella Kit for up to 16 Servings

Paella Pan, Paella Burner and Stand Set – Complete Paella Kit for up to 22 Servings

Paella Pan, Paella Burner and Stand Set – Complete Paella Kit for up to 40 Servings

Does the paella pan need a lid?

The paella pan doesn’t need a lid because paella is traditionally cooked uncovered. Many recipes do call for the paella to be covered during the final resting period off the heat, and this is easily done with aluminum foil.  However, some people do want paella pan lids and you can find various Paella Pan Lids here on Amazon.

Looking for some inspiring side dishes to bring to Thanksgiving? You’ve come to the right place!

Guys, Thanksgiving is right around the corner!

This year I’m going to focus on beautiful, real-food dishes to share with the family. I thought it would be fun to share some of the recipes I’ve been drooling over and ask a bit of advice on which ones you think I should cook.

Of course, I’d also love to know if you decide to make one for your own festivities! These are all ideas of beautiful side dishes to bring to Thanksgiving that deviate from the standard mashed potatoes and dressing.

Now that I’m basically a wines of Italy expert (ahem, maybe) thanks to my partnership with the Italian Trade Commission, I feel confident picking out some gorgeous reds to enjoy with our meal.

I’m sharing those choices with you today because I’m just nice like that.

Thanksgiving is one of those holidays that calls for incredible wine. I’m going to tell you all about three big, beautiful Italian reds that will pair perfectly with your feast. Each one has a gorgeous garnet color and an incredibly smooth body.

These are the kind wines your guests will ask you about!

Wine Choice #1: Valpolicella Ripasso

Valpolicella is an appellation from Verona in the Veneto region of Northeast Italy. The soil in this region is really rich in minerals, which gives great structure to wines produced here.

The vines used in the production of Valpolicella are predominantly Corvina and Corvinone, with small amounts allowed of Rondinella, Molinara, and possibly Croatina or Oseleta. The “Ripasso” style of wines from Valpolicella makes an intense wine with a really velvety palate. I

personally love the bouquet of this wine, usually leather and tobacco, with a bit of cinnamon. The nose is a bit more prune with hints of cherry and chocolate. Everything about this smooth wine is intense, round, and rich!

When your guests ask about this wine (and they will!), be sure to mention the use of the unique “Ripasso” technique, from which this appellation earned its name. Ripasso (meaning “re-pass”) is a process during fermentation where the skins of dried grapes that were pressed to make Amarone (made exclusively from dried grapes and thus an expensive wine to produce) are added into the vats of already fermenting Valpolicella wine.

That wine will be completing its malolactic fermentation at that point. The skins are added to donate the residual sweetness that characterizes the Amarone flavor profile into the Valpo as a way to acquire similar richness without the cost of relying exclusively on raisined grapes.

This technique adds complexity, making this wine a great candidate for aging. When you buy Valpolicella Ripasso it has already been aged for eighteen months in oak and four months in the bottle. After you find a bottle you love, buy a few extra and age them for another 5-7 years for an extraordinary treat!

Wine Choice #2: Barbera d’Alba

Another fantastically smooth wine, Barbera d’Alba hails from the Cuneo province in the Piedmont region of Northwestern Italy.

The westernmost region of Italy (bordering both France and Switzerland), Piedmont is known for beautiful rolling hills and chalky, limestone-rich clay which produces exceptional grapes.

Piedmont is at the foot of the mountains with a hot, dry, and sunny climate lending itself towards fantastic grape production.

Wines with the Barbera d’Alba designation are made with a minimum of 85% Barbera grapes, with up to 15% percent allowed of Nebbiolo grapes. Barbera grapes were once considered to be “common” (meaning only used in table wines), but thanks to new techniques, that perception has completely changed in recent years.

Wines made from Barbera grapes are known for their beautiful color (be sure to check out the gorgeous purple reflections in the glass), low tannins, and high acidity.

These wines are best when bottle-aged a few years to allow the tannins, acidity, fruit, and oak to all mellow together and integrate.

When you sip this beautiful wine, you’ll taste hints of dark fruits with a bit of balsamic, delicate baking spices, and sometimes a whisper of licorice.

Smooth, stunning, and perfect for a holiday meal!

Wine Choice #3: Cannonau di Sardegna

My third recommendation is Cannonau di Sardegna, from the island of Sardinia (<– U.S. spelling).

The second largest island in in the Mediterranean (after Sicily!), Sardinia is a rugged island with sandy coastlines and interior mountains.

The vineyards on the rugged Eastern coastal range grow the rich, red Cannonau grapes required this produce this appellation.

The official Cannonau di Sardegna designation can be used for the entire region of Sardinia. The towns of Oliena, Dorgali, Jerzu, and Cape Ferrato produce particularly notable wines from their Cannonau grapes.

Cannonau is believed by some to have originated on the island of Sardinia while others argue the grape comes from Spain (where it is known as Garnacha). Wherever it originated from, this grape is one of my personal favorites.

Cannonau di Sardegna often has an aroma of Mediterranean scrub and rosemary, which makes it an obvious choice for a holiday meal. It is robust, well-structured on the palate, with evident tannins and a complex, sweet finish of minerals.

I find that this wine goes particularly well with anything garlicky!

Okay, now that we’ve got the wine selections down pat, let’s talk about the food. Without further ado, here are…

Sixteen Sumptuous Side Dishes to Bring to Thanksgiving!

Roasted Grape Crostini with Whipped Ricotta and Hazelnuts

Okay, starting things off here with something that isn’t really a side dish. Technically this is more of an appetizer, but I don’t think anyone will complain.

These roasted grape crostinis with whipped ricotta are sure to become a family favorite!

Roasted Butternut Squash Feta Pierogi

Holy gorgeous pierogi! These beauties from Eating European would be a lovely addition to the hors d’oeuvres menu. Butternut squash is a perfect flavor for autumn, and I love the addition of feta cheese for creaminess.

Sauteed Belgian Endive

We eat tons of endive over here, but usually it’s just raw in salads. When I saw these gorgeous sauteed endives from Spanglish Spoon, I knew I had to put them on the menu!

Kale, Apple, and Shredded Brussels Sprouts Salad

This salad comes from This Healthy Table, and I really want it on my healthy table. Brussels sprouts, kale, apples, walnuts, aged cheese… could anything be more perfect?

Roasted Beet & Carrot Lentil Salad with Feta, Yogurt, and Dill

Can’t you just see this gorgeous salad piled high on an oval serving platter? The Bojon Gourmet serves this warm and cozy with a yogurt-dill sauce. Yum!

Roasted Mushrooms in Brown Butter

Mushrooms are always a good idea in the autumn, and this roasted version from Closet Cooking looks perfect for a fancy meal. Plus, brown butter is good on everything.

Braised Flat Beans in Tomato Sauce

This is one of my own concoctions, so I’m quite partial to it.

My partner’s mother is half Italian and fully vegetarian, so I know she would love these braised flat beans!

Garlic Parmesan Roasted Brussels Sprouts

These roasted Brussels sprouts from Primavera Kitchen are calling to me. I love a beautiful golden-brown vegetable, especially one covered in garlic and Parmesan.

Roasted Carrots with Farro, Chickpeas, and Herbed Creme Fraiche

I don’t think any Thanksgiving table would be complete without this stunning dish from Cookie and Kate.

Pumpkin Risotto with Goat Cheese and Cranberries

Don’t you just love the brilliant color of this pumpkin risotto from Platings and Pairings? This is definitely a great side dish to bring to Thanksgiving, especially if you have some vegetarians in the group who need something hearty.

Maple Walnut Twice-Baked Sweet Potatoes

Sweet potatoes are a requirement at my Thanksgiving table, and these twice-baked beauties from Savory Nothings are at the top of my list.

Golden Beet Gratin

I adore beets, but I really hate the way they stain everything in sight. Enter, the GOLDEN BEET! Running to the Kitchen has us covered with this gorgeous golden beet gratin. Cheese is life, guys.

Cheesy Garlic-Roasted Asparagus

Another very pretty option for a side dish! I happen to love asparagus, but this recipe from Cafe Delites makes me love it even more.

Quinoa Stuffed Butternut Squash with Cranberries and Kale

This squash from Well Plated is almost too pretty to eat. Almost.

Vegetarian Cassoulet

Another perfect idea for the meatless eaters in your group! This Cassoulet from Feed Me Phoebe looks fantastic and filling.

Cranberry Apple-Pecan Wild Rice Pilaf

Wild rice is already a great idea for Thanksgiving, but this version from Carlsbad Cravings adds cranberries, apples, and pecans to it! Isn’t it pretty?

Okay, folks. That about wraps up today’s post! I hope you got some brilliant ideas for side dishes to bring to Thanksgiving.  I’d love if you left me a comment telling me which ones you’ll be featuring at your Thanksgiving!

Since we’re getting REALLY close to Christmas, I thought there might be a few of you out there still struggling with gift ideas for the travel junkies in your life.

I put together a list of my favorite “wanderlust reads” to share with you!

I’ve split it into three sections:

1. Travel Memoirs
2. Wanderlust Inspiring Novels
3. My Own Wish List!

Alright, without further adieu…

Travel Memoirs

 Love with a Chance of Drowning: A Memoir by Torre DeRoche

I just read this last month and I LOVED it. I’ve become a bit obsessed with the idea of sailing around the world now. I’m not usually one for travel-romance, but this was perfect.

In a Sunburned Country by Bill Bryson

Just about anything by Bryson is going to be entertaining, but this one about Australia is my favorite. Maybe it’s because I’ve still never been ‘down under,’ but I found the book enthralling and very entertaining.

Into Thin Air by Jon Krakauer

I love a good thriller, and this memoir is doubly terrifying because it’s a true story. After reading this I watched two documentaries about climbing Everest and K2… and then watched Vertical Limit because Chris O’Donnell. Remember him? He was so cute.

Wanderlust Inspiring Novels

Shantaram by Gregory David Roberts

I read this book years ago, but I still can’t think about India without recalling this incredible novel. If you don’t already have the hots for India, this book will get you there. I think it’s about time for me to re-read it.

The Heretic Queen by Michelle Moran

I’ve always had a bit of an Egypt-obsession, evidenced by the poorly-researched hieroglyphic tattoos I got in college. Oh, drunk decisions. Anyway, this is historical fiction featuring Nefertari, queen of Ramesses II.  It’s a really easy read and will keep you entertained.

The Alchemist by Paolo Coelho

I think everyone else read this book 25 years ago when it came out, but I only discovered it recently and I really loved it. Part of this story also takes place in Egypt, so I was already sold on it before I picked up up. It’s a quick read, but the fable seems to represent something different to everyone who reads it.

The Daughters of Palatine Hill: A Novel by Phyllis T. Smith

This novel centers around Selene, the love-child of Cleopatra and Marc Antony, and her experience being raised in Rome after the suicides of her parents. I’m currently reading The Memoirs of Cleopatra and loving it, too. I watched the 1963 film Cleopatra last night and was blown away by the detail in the film.

In other news, I might need an Egypt intervention.

Outlander by Diana Gabaldon

This series, and the Starz show based on it, have been creating quite the swarm of interest in Scotland lately. I read the series a few years ago, and re-read it recently before the series aired. The first book takes place in Scotland, while other books in the series visit different places (<– I know this is vague, but I don’t want to give away any spoilers!). I can’t say enough good things about these books… they are definitely in my top 3 favorite series of all time!

The Martian by Andy Weir

Okay, this one is a bit of a joke, but anyone who has a spirit of adventure will love this book. I liked the movie, too, but the book was truly outstanding.

My Wish List!

What I Was Doing While You Were Breeding: A Memoir by Kristin Newman

I can’t believe I haven’t read this yet. I totally identify with the topic of the book — I really need to pick this up!

The Beach: A Novel by Alex Garland

This is another one of those books that I think everyone but me has already read. Anyone have an opinion on it?

Maiden Voyage by Tania Aebi

This got put on my list soon after my new-found obsession with the idea of sailing around the world. I think it all started when I watched a documentary about Laura Dekker. Definitely a complete fantasy seeing as I don’t know how to sail and I also get seasick, but a girl can dream, right?

Murder on the Orient Express by Agatha Christie

I adore mystery/crime/suspense/thriller series, so I have no excuse for the fact that I’ve never read an Agatha Christie book. Also on my list is, of course, Death on the Nile.

…..

Alright, I think that’s enough to keep even the most wanderlusty book-lover busy for a while! Don’t forget to let me know what you think it the comments below

Spanish tapas parties are a fun and easy way to plan a night with family and friends. Make the recipes ahead of time, set the table, and keep the red wine flowing!

Guys, let’s talk TAPAS.

You all know I’m obsessed with dinner parties. My favorite type of party involves taking care of the work ahead of time, setting everything out on a table, pouring myself a glass of wine, and spending time with my friends and family. Just like my Turkish Meze Party, a Spanish Tapas theme provides the perfect opportunity to host this type of low key get-together with make ahead tapas recipes.

While visiting Barcelona I had the chance to sample many different tapas. Some of my favorite dishes (and my own recipes!) are listed below, but first we need to talk about equipment.

I’m sharing my suggestions for equipment through affiliate links from Amazon because I’m a total prime junkie and I know you are, too.

Alright, here we go!

Tapas Tools

You really don’t need anything special to make tapas, but I find that having these items on-hand make the whole process a breeze:

Mini Food Processor – great for making dips, spreads, and prepping chopped ingredients. I have a very serious relationship with my mini-prep plus processor. Get one, and then check out this article from Pinch of Yum that shows 12 Magical Ways to Use a Food Processor.

Small Scraping Spatulas – ideal for scraping those dips and spreads out of the food processor! Any small-size spatula will do, but if you’re in the market for one I like this set by OXO.

Sharp Knife – obvious, I know, but no one likes cutting tomatoes with a dull knife. I am a total Wusthof junkie (I favor the Classic Ikon series), and my favorite is this Deli Knife. So versatile!

Deep Fry Thermometer – ever tried to deep fry without one? I suck at it. If you’re already putting in an Amazon order, here’s the one that I use.

Adorable Serving Dishes – just go to World Market and go crazy.

Okay, enough of the obligatory stuff. Let’s talk RECIPES.

Spanish Tapas Recipes

I’m still meat-free (7 months now!), so I’m sharing vegetarian tapas recipes for this post. If you’d like to incorporate some carnivorous Spanish party food into the spread, try Clams in Salsa Verde and Gambas al Ajillo. You can also set out a plate of jamon serrano (or prosciutto) and chorizo.  Here is the vegetarian tapas party menu.

Patatas Bravas

My recipe for patatas bravas roasts the potatoes instead of frying them. The red sauce is KILLER. Make extra as they will go fast at a tapas dinner party.

Spanish Tortilla

A traditional Tortilla Española is absolutely delicious, but takes quite a while to make. I like to make a simpler version with potato chips! Authentic? No. Delicious? Yes.

Pan con Tomate

This might be the easiest recipe I’ve ever shared for a tapas spread, but the flavors are totally on-point. You won’t be disappointed.

Espinacas con Garbanzos

I love this easy dish of spinach and chickpeas – I’ve had success with this recipe from Smitten Kitchen!

Orange Marinated Olives or Deep Fried Olives

If you’re short on prep time, just hit up the olive bar at your local specialty market and set out a tray of olive varietals.

Rustic Olive Bread

Any crusty bread will do, but the salty olives in this bread really pairs well with all of the tapas.

To Round Out the Spanish Dinner Party

For Mindless Snacking: Set out a small bowl of salted marcona almonds to go along with the marinated olives. Bring a little sweetness to the mix with a tray of dried fruit – I’m thinking dates, figs, and apricots.

Beverages: I never turn down a glass of Sangria, but it’s also nice to serve either coffee or tea with a party.  Another great idea is to make a classic Spanish cocktail, such as Agua de Valencia.

Dessert: To stick with the make-ahead theme, I’d recommend preparing a classic Tarta de Santiago, which is a Spanish-style cake make with almonds.

Alright, I think that’s enough tapas party ideas to keep us busy for a while.

Now you have a great Spanish Tapas Party Menu.

Who’s ready to host a Spanish Tapas Dinner Party?

Looking for some fun inspiration for your next dinner party? You’ll love these vegetarian Chinese recipes and learn how to host a vegetarian Chinese dinner party! 

I’m a huge fan of the dinner party, and I love an excuse to have some friends over for a themed evening. This week I’m sharing a menu for vegetarian Chinese food!

I’ll provide the Chinese party food recipes, offer a preparation game plan, and even set you up with a grocery list.

Okay, first things first:

The Vegetarian Chinese Dinner Menu

This menu serves four to six. For larger crowds, double these Chinese vegetarian recipes.

Spicy Sichuan Vegan Potstickers

Chinese Tomato Eggs

Spicy Chinese Potatoes

Veggie Loaded Chow Mein

Spicy Sichuan Cabbage

Perfect White Rice

To drink: plenty of  hot tea and ice-cold lagers!

The Game Plan

Here is the game plan for the Chinese vegetarian dinner:

In Advance: Cut up the veggies for the chow mein and assemble the potstickers. Ice the beer!

Evening Of: Cook the rice, steam the potstickers, and stir-fry the chow mein, cabbage, eggs, and potatoes.

As Guests Arrive: Boil water for tea, serve drinks, fluff the rice, and place everything on the table.

The Shopping List

Produce:

• 12 ounces baby bella mushrooms
• 1 inch fresh ginger root
• 2 beefsteak tomatoes
• 2 bunches scallions
• 1 ¼ pounds yukon gold potatoes
• 2 heads garlic
• 1 serrano chile pepper
• 2 cups broccoli florets
• 2 large carrots
• 1 small head green cabbage
• 2 large heads Napa (Chinese) cabbage

Refrigerated:

• 24 gyoza wrappers
• Large eggs
• 2 (5.6-ounce) packages yakisoba noodles

Canned/Dry/Bulk:

• Dried Scallions
• Dried Onion Flakes
• White rice

Asian Foods Aisle:

• Sesame oil
• Hoisin sauce
• Sichuan peppercorns
• Soy sauce
• Rice Vinegar
• Sriracha
• Dark soy sauce (optional)
• Toasted sesame seeds (optional)
• Chinese black vinegar (optional)

Pantry Staples: Red Pepper Flakes, Garlic Powder, Vegetable Oil, Salt, Sugar, Brown Sugar, Corn Starch, Balsamic Vinegar (in case you can’t find Chinese black vinegar).

Alright, folks. I think I’ve got you pretty well covered for this vegetarian Chinese dinner party. Now, go forth and cook!

I’m on the road again this week (Nashville!), so I decided to leave you a meal plan of all the things I wish I was eating this week. Don’t get me wrong, I’m sure I’ll be eating PLENTY in Nashville, but it seems like no matter how much I cook, my “To Eat” list just keeps getting longer!

If this is your first week joining us, here’s a little background on how I write the plans.

The Plan:

Breakfast during the week is usually an unreasonable amount of coffee along with something simple, like sauteed sweet potatoes topped with a fried egg and avocado. If you’re looking for something a bit fancier, check out my breakfast section for inspiration!

Weekday lunches are typically made up of leftovers and/or a mason jar full of homemade soup from my freezer. I like to make a big pot of soup at least once per week so I can freeze leftovers for future lunches! You can see some of my favorite soup and stew recipes right here.

I try to eat leftovers for dinner once per week (to keep my sanity), and Thursdays usually works best because I’ve already cooked on Monday, Tuesday, and Wednesday. To make myself feel better about eating leftovers (I’m learning to love them, okay!?), I like to enjoy a cocktail on Thirsty Thursday.

Friday means HALLELUJAH, it’s the weekend! At this point in the week I likely haven’t left the house since grocery shopping on Monday (I work from home, remember?), so I get a little stir crazy and need to be taken out into the real world. Perfect timing for a night out!

On the weekends, things get a little crazy around here. In truth, I’ll likely be hungover (or at least just lazy) on either Saturday or Sunday morning, so I plan to make one big breakfast per weekend. On the other day, I’ll sleep in and make brunch, or head to the pub up the street for bloody marys and sustenance. Whichever weekend day I’m not hungover automatically becomes the day to do errands (yayyyy), so on that day lunch is something I find on-the-go; usually something from a food cart.

Desserts either happen or they don’t, but you can always find dessert ideas right here.

Here’s what’s cooking in the Wanderlust Kitchen this week:

MONDAY

Dinner:  Lebanese Fattoush Salad

TUESDAY

Dinner: Tomato Mascarpone Risotto

Image and recipe from What’s Gaby Cooking

WEDNESDAY

Dinner: Thai Style Tomato Leek Soup

THURSDAY

Dinner: Leftovers!

Thirsty Thursday: Broiled Grapefruit Margarita

Image and recipe from The Cookie Rookie

 FRIDAY

Dinner: Date Night. Kitchen is CLOSED!

SATURDAY

Breakfast: Scrambled Eggs, Toast, and Immune Boost Juice

Lunch: Farmer’s Market Roasted Vegetable Sandwich with Skinny Pesto

Image and recipe from With Salt and Wit

Dinner: Ginger Glazed Tofu Meatballs with rice and steamed broccoli

Image and recipe from ConnoisseurusVeg

SUNDAY

Brunch: Brussels Sprout and Mushroom Hash

Image and recipe from Closet Cooking

Dinner: Caprese Stuffed Garlic Butter Portobellos

Image and recipe from Cafe Delites

Dessert: Vegan Magic Cookie Bars

Annnnnnd that’s a wrap!

Enjoy these international recipes and have a GREAT week