Paella at a wedding does not have to mean an informal meal: it is a way of eating well, cooked in front of your guests, so they remember more than a plate that came out of a kitchen.
From how many guests
For weddings we work from 50 guests. The wedding rate is its own, different from a community lunch, because the service is different: more tableware, more setup time and a different serving rhythm. The prices per person are on the wedding page.
Which paella to choose
The most requested is the senyoret: peeled seafood, no shells and no need to use your hands, which is welcome in a suit. We also make fideuà, seafood paella, mountain paella with chicken and pork ribs, and vegetable paella for vegetarians and coeliacs. For something more special there are the signature paellas: lobster, rib steak or duck magret. You can see them all on the menu.
How the day goes
We arrive at least two and a half hours before serving. We set up in a corner of the garden or the farmhouse, on flat, accessible ground, and start the sofrito. While your guests have their aperitif, the rice cooks in front of them. When it is ready, it is served: rice does not wait, which is why the serving time is agreed beforehand and kept.
What we need from the venue
A safe working area, access to unload, and to know whether there is a water point. We work with our own gas bottles and need no electrical connection. Tables and chairs for the guests come from the venue or your planner.
Allergies
We need the list in good time. We prepare those servings separately and bring the allergen list for every rice.
If you have a date, ask for a quote and we will send you a fixed price.