Make your next dinner party a hit! Top Private Chef will cook a seafood paella feast right in your back yard; while your guest enjoy the experience and interaction with the chef. We guarantee it will be the best or one of the best paella's you have ever tasted!
Three Course Paella Dinner -
Includes: A choice of Salad, Paella (see descriptions on left), dessert, family style service and clean-up.
- 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
A deposit of 25% is required to book the event. This is 100% refundable, up to 7 days prior of the event date. Once the menu is approved, an invoice will be emailed separately for credit card payment. The next payment of 25% is will be due 7 days prior to the event date and the remaining balance of 50% due the day of the event.
Need a Paella Chef Orlando
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.
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.