- KEY WEST AVACADO TOMATO ARUGULA SALAD WITH LEMON VINAIGRETTE
- SEAFOOD PAELLA WITH MAHI MAHI, SNOW CRAB, LOBSTER, FRESH LITTLE NECK CLAMS, WILD CAUGHT SHRIMP, MUSSELS, DRY SCALLOPS, FREE RANGE CHICKEN, ALL NATURAL CHORIZO, SAFFRON, WHITE WINE, PIMENTOS, LIME
- COCONUT FLAN
TRADITIONAL SEAFOOD PAELLA
Paella Rice, White Wine, Saffron, Mahi, Clams, Shrimp, Mussels, Chicken, Chorizo, Saffron, White Wine, Fish Stock, Pimentos, Lime,
May Also Incude: Snow Crab Legs, Lobster, Little Neck Clams, Calamari, Octopus, Dry Scallops
Lobster, scallops, shrimp, octopus, mussels, mild chorizo, brandy, fresh herbs
PUERCO Y POLLO
Roast pork, chicken, chorizo, smoked paprika, fresh herbs
Large selection of fresh vegetables, Olive oil,
sea salt, Spanish smoked paprika, Soy Chorizo,
Sofrito, short grain Spanish rice, vegetable broth infused with saffron,
bay leaves, peas, pimentos & artichokes.
Need a Paella Chef Orlando
We lead in catering and event planning for paella. With our innovative custom ingredients and wide range of available paella menus, we can help you plan the event of your dreams. Paella is gluten-free. We offer ORGANIC PAELLA!
We specialize in creative, custom paella menus and provide the highest level of service, with freshly made cuisine at your location. You tell us what you want and we'll make it happen for you and your guests.
In Valencia, paella is cooked over an open fire, tended to by a cadre of men who fuel the flame with orange-tree branches and pinecones to infuse the rice with a woodsy aroma. It all sounds terribly romantic. And terribly impractical to try at home.
But with a few tweaks that harness the power of a backyard grill, your private chef can make the perfect paella —smoky and savory with a nice that prized layer of crisp, charred rice on the bottom.
The word "paella" refers to the pan it's traditionally cooked in. As for that rice, we use Bomba, a Spanish short-grain variety that can absorb three times its volume in liquid without turning mushy or starchy. The ideal rice is crispy on the bottom and fluffy on top, not sticky.
But a good paella doesn't stand on rice alone. You'll also need to master the art of sofrito, the sauce at the base of paella. Traditional versions involve braising finely diced onions, garlic and grated tomatoes in olive oil until they fall into sweet submission. Ours gets gentle heat from ñora chiles, plus a pinch of smoked paprika and saffron, too.
Once all the flavors have soaked into the rice, serve a bit of everything straight from the pan. Keep plenty of lime wedges on hand to brighten things up.
Every step is fairly straightforward, but there are no shortcuts to great paella. Be prepared to put in a little work. But the fragrant shrimp- and sausage-packed results are definitely worth it.
Paella Catering - We cook paella fresh in your home or back yard; your guest enjoy the culinary experience and interaction with the paella chef. If you're looking for the authentic flavors of Spain, fresh premium ingredients, and a great presentation that will impress your guests; you are at the right place! The Paella Chef will bring the paella party to you and cook on-site! We guarantee it will be the best or one of the best paella's you have ever tasted!
Please fill out the request form to receive pricing.