Unterman tips: Paella and a benefit feast

Although a good paella seems like an impossible work of magic — rice, seafood and meat all perfectly cooked in a single pan — it's actually doable at home, especially if you have the right equipment and ingredients. The Spanish Table has everything you need to make your own, including paella pans of all sizes, jarred piquillo peppers, chorizo, short-grained Spanish rice, saffron and — most important of all — a single-page recipe that works. The directions have never failed me. Tell the clerks how many people you want to serve and they will give you the proper size pan. Once you’ve made one paella, you won't stop. Also at the store are stunning, green-tinted tumblers and glassware plates and bowls that cost practically nothing, and indispensable 25-year-old aged sherry vinegar called Toro Albala that transforms salads.

The Spanish Table, 1814 San Pablo Ave., Berkeley, (510) 548-1383; and in the Strawberry Village, 800 Redwood Highway 123, Mill Valley, (415) 388-5043, www.spanishtable.com

INDIAN FEAST TO BENEFIT CHILDREN

Join the crowd from 11:30 a.m. to 3:30 p.m. Sunday at New Delhi Restaurant for a lavish 10-course Indian buffet brunch. Twice a year, chef-owner Ranjan Dey transforms New Delhi into the Compassionate Chef's Cafe to raise money for the Gandhi Ashram in New Delhi and the Tenderloin After School Program in San Francisco. Suggested donation is $25 to $50, or whatever you are moved to contribute.

160 Ellis St., San Francisco (415) 397-8470, www.compassionatechefs.org

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