Paella Party

Paella is the main dish that Spain is known for but it was really originally only available in the Eastern region of Valencia when it was a real peasant dish using rice that grows there in abundance and and meat that could be found; rabbit, snails, rats, eels and occasionally a chicken. These days only chicken is used and a bit of rabbit in Valencia, thank goodness. Closer to the coast it was all the cheap seafood that was used like prawns, clams, octopus, squid & mussels; not fish as that could be sold ( except monkfish which nobody wanted because it was such an ugly fish ) so paella ( which is the name of the flat pan not the dish ) was a really cheap working mans dish using whatever was available We only use the very best ingredients; La Bomba rice from the Albafera region ( it absorbs 3 times its weight in water and fattens out rather than growing longer like long grain so it takes in huge amounts of flavour ), saffron from Castilla La Mancha, paprika from Murcia and a whole host of spices and flavours from many parts of Spain and North Africa In Spain, the best part of any paella is considered the Socarrat; the paella is made and gently shaken then left to rest so that the very bottom layer gets lightly burnt and crispy Paella can only be cooked and served with passion using only truly authentic Spanish ingredients; our pans go from 4 servings up to 220 in our largest pan ( which needs 2 people to lift it ) but it looks very spectacular

Our Big Pan Catering uses huge koraii's ( like massive woks ) to serve foods from around the world very quickly to large numbers; we can offer stews, curries, noodles; in fact, anything that can be cooked in a pot

Whilst our largest paella pan and koraii's can serve about 250 in one go, we also have small ones so we can do dinner parties up to huge festivals and anything in between