Owls Night Out

An Overlake School Community Celebration

Friday, March 26  |  5:30 - 7:30pm  |  Virtual

All items listed are included in the dinner kit and will make enough to feed 2 people. We have done our best to accommodate dietary restrictions, please reach out to with any specific questions.

Paella & Tapas Dinner Menu

with Chef Tom Douglas and Chef Bridget Charters

Please note: If you purchased the dinner kit, the chef asks that you supply the 6 eggs needed for the Spanish Tortilla appetizer. Thank you!


House Sangria for two


Martinelli’s Sparkling Cider

A Selection of Tapas

Garlic Toast with Romesco (V, Vegan) GF sub: gluten-free bread

Spanish Tortilla (GF, V) Vegan sub: salt roasted potatoes

Marinated Manchego (GF, V) Vegan sub: marinated grilled vegetables


Classic chicken paella inspired from Arroceria "Las Bairetas" (GF)


Vegetable paella with fresh, local vegetables (GF, V, Vegan)


Boca Negra Chocolate Cake, Dulce de Leche (GF, V)

Vegan & Non-Alcoholic substitutions available

Ingredients List

Please note: Sangria, Tapas and Dessert will be pre-assembled in the purchased dinner kit. We recommend making these items prior to the event if you are purchasing your own ingredients

  • Cutting board
  • Chef’s knife
  • 9" sauté pan, or paella pan, piece of aluminum foil
  • Mixing bowl
  • Spoon
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons
  • Baker’s tray (cookie sheet) to hold ingredients
  • Small bowls to hold various ingredients

  • Julienne: a traditional knife cut - ⅛" x ⅛" x 2". For our purposes, this doesn’t need to be fancy, just all consistently sized
  • Diced: small chopped vegetables cut into cubes from a julienne cut
  • Minced: cut up into very small pieces
  • Sauté: to cook over medium-high heat, with a minimal amount of oil
  • Simmer: refers to the temperature of boiling water. Technically a simmer happens from 180-200 F, while anything hotter than that is referred to as a boil
  • Socarrat: The slightly burnt, crunchy and delicious layer of rice that forms on the bottom of a properly cooked paella
  • Sofrito: a cooked mixture of peppers, tomatoes and onion, cooked slowly and reduced to a caramelized mixture


  • 1 bottle of red wine (Temperanillo, Merlot, Rioja, Zinfandel, Shiraz, or a Red Table Wine work best)
  • 1 lemon, cut into wedges or wheels
  • 1 orange, cut into wedges or wheels
  • 1 lime, cut into wedges
  • 1 granny smith apple, cut into 4ths, core removed and sliced thin
  • 2 tablespoons sugar
  • Splash of orange juice or lemonade
  • 1 ½ ounces brandy
  • 1 bottle ginger ale, I like Rachel’s Ginger Beer


  • 2 large red bell peppers, roasted and peeled
  • 1 garlic clove, smashed
  • ½ cup whole almonds or hazelnuts, toasted
  • 2-3 each high quality, canned, whole peeled tomatoes
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked Spanish paprika
  • ½ teaspoon cayenne pepper
  • ½ cup extra-virgin olive oil (more if needed)
  • Fine sea salt and freshly ground black pepper

*Please note that we did not use nuts in our romesco sauce for to make it more accommodating for those with dietary restrictions

  • 1 small loaf baguette bread, cut into ¾" slices
  • Extra virgin olive oil to fry
  • Large, whole cloves of garlic, peeled
  • Flake salt

*Gluten-free bread can easily be substituted for those with gluten allergies

serves 4-8

  • ¾ cup Spanish olive oil
  • 6 medium yukon gold or kennebec potatoes, peeled, quartered, and thinly sliced
  • 1 medium yellow onion, peeled, halved, and thinly sliced
  • 6 eggs
  • Kosher salt

  • 1 pound small marble potatoes
  • Water to cover
  • ½ cup kosher salt

*This recipe is provided for vegan guests who are unable to eat the Spanish tortilla

  • 2 cloves of garlic, peeled and sliced thin
  • 1 small sprig of rosemary, leaves picked
  • 1 sprig of thyme, leaved picked
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • ½ lb. young Manchego cheese, cut into 1” cubes

*Can easily substitute roasted vegetables for machego cheese to make vegan

Main Course

based on the recipe from Arroceria ‘Las Bairetas’ in Valencia, Spain

  • 2 boneless, skinless, chicken thighs (can omit to make vegan)
  • 6 ounces of green beans
  • 1 generous pinch saffron threads (loosely packed ¼ tsp.)
  • 5 tablespoon. extra-virgin olive oil
  • 1 garlic clove
  • 1 green bell pepper or 1 sweet Italian green pepper
  • ½ teaspoon kosher salt, plus more as needed
  • 3 medium red tomatoes, seeded then grated on a box grater (1¾ cups)
  • 1 teaspoon rub with love smoked paprika
  • 6 cups chicken stock (can substitute vegetable stock to make vegan)
  • 2 cups bomba rice or another short- or medium-grain Spanish rice
  • ½ yellow onion
  • ¼ cup white wine
  • 1 sprig rosemary



from Julia Child’s “Baking with Julia”

  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 ⅓ cups sugar
  • ¼ cup bourbon
  • 2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
  • 5 large eggs, at room temperature
  • 1 ½ tablespoons all-purpose flour

*Please note that in our recipe, we used rum and added a touch of espresso as well to deepen the flavor. We also substituted Cup4Cup gluten-free flour for the all-purpose flour


Elizabeth Davis
Assistant Director of Development