03 · Immersive Experiences
A Paella Cooking Worth Watching
A paella isn’t finished until it sings — that faint crackle of socarrat catching at the bottom of the pan, the sound our own kitchen waits for before calling it done. We bring the paellera, the open flame, and a recipe handed down from Valencia or Alicante — no shortcuts hidden under saffron — and cook it right in front of your table, stirring, tasting, waiting for that sound before anyone’s served a plate.
At a Glance
The Essentials
The pan and the craft: a paella chosen with you, from the Valencian classic to a fusion with Portuguese roots, cooked over the flame by our paellero.
The table around it: tapas, a wine pairing, dessert and a spoon for anyone keen to stir, all agreed with you, for 4 guests or as many as you invite.
The booking: price on request, at yours or your venue, two weeks ahead, with a deposit on confirmation so everything is ready for you.
De la Tierra · Da Terra
The Paella That Started It All
When our paellero lays the chicken and rabbit into the hot pan, the sofrito starts to smell of Valencia. Garrofó and green beans follow, then the rice and saffron, and your guests wait for the socarrat crackling at the bottom. The Mixta brings meat and seafood together, and other land rices join on special occasions, all cooked the authentic Valencian way.
Del Mar · Do Mar
The Rice That Tastes of the Coast
When our paellero lays the shellfish into the pan, the Marisco turns the evening toward the sea. The stock does the quiet work, giving every grain its colour and depth. The Arroz Negro goes further, dark with squid ink, and on special occasions arroz a banda or fideuà join them, each cooked as the fishermen of the coast have always done.
De la Huerta · Da Horta
The Paella Grown in the Garden
When our paellero builds the vegetarian paella, the pan fills with the colours of the huerta, the market gardens around Valencia. The vegetables are chosen with you for the season, while saffron and the same slow technique give it the socarrat of every other pan, making it an authentic paella in its own right.
Experience · Jamón Theatre
Spain and Portugal, Slice by Slice
Paella Nights has a sister that is Jamón Theatre, where our cortador carves whole legs of Jamón Ibérico, Bísaro and Porco Preto at yours or your venue.
De la Fusión · Da Fusão
The Paella That Crosses Borders
When our paellero cooks a fusion paella, the technique stays Valencian and the pan opens to new neighbours. Some carry Portuguese roots, some bring ingredients from Vorarlberg, and some start with an idea of your own. The sofrito, the saffron and the socarrat never change, so every version remains an authentic paella.
How It Comes Together
Two weeks from first call to first spoonful
One
Two weeks before
We plan the evening with you: guests, venue, which paellas, and the tapas, wine and dessert to go with them.
Two
In the days before
Your deposit is in and we gather every ingredient, from the rice and saffron to what goes into each pan.
Three
On the night
Our paellero arrives with the pans and cooks, from sofrito to socarrat, while your guests eat, drink and stir.
Before You Book
A few things worth knowing
Newsletter · Iberian Circle
One Evening Leads to the Next
Sign up and the evenings keep finding you: an invitation to each gathering, recipes to cook at home in between, and the stories of the families we cook with.
The saffron is already waiting —