Crema Catalana for a dinner party — went down extremely well

I made Crema Catalana for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The smoky and savoury profile was the main talking point — no one had quite experienced Arborio-style Bomba rice used that way before.

the tapas tradition developed as small accompaniments to drinks. I explained the a Sunday family paella context as I served it which helped people appreciate it fully. Cava sparkling wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.