Serving

Now, the fun stuff. Proudly carrying the paella pan to the table is definitely part of the drama, a climactic reward for your work. Set the pan in the middle of the table and let guests scoop the rice out onto their plates with a wooden spoon. Traditionally, you start at the edge of the pan, working your way toward the center. A good paella should be flavorful enough to eat on its own, but lemon wedges and/or allioli are always welcome, especially with seafood-flavored rices. Most authentic paellas come unadorned; if you’d like a splash of color, decorate the paella with roasted pepper strips.