Sunday Dinner

Chicken, shrimp, mushroom and andouille sausage paella; mahon and manchego cheeses; prune chutney with fresh veggie crudites; marcona almonds; bittersweet chocolate souffles and warm mocha tart; a 2009 Garnacha de Fuego, and a 2004 Anciano Tempranillo.

We went a bit unorthodox with the paella by using a spicy andouille sausage (but it was damn good). That pan is 17-18 inches in diameter...I don't know why it looks so puny in the pics, because it's not. And the propane burner was just a bit too hot in the center. We need to do this again only with a nice bed of charcoal. Just as soon as we finish up with the 30 or so servings we have left from our first attempt...